Apple Cranberry Upside-Down Cakes

Name: Apple Cranberry Upside-Down Cakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 2 medium tart apples, peeled and diced; 1/3 cup packed brown sugar; 1 teaspoon lemon juice; 2 tablespoons butter; 1/2 cup dried cranberries; 1/3 cup chopped pecans; 3/4 cup all-purpose flour; 1/2 cup yellow cornmeal; 1/3 cup sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk; 1/4 cup olive oil; 1 large egg; TOPPING:; 1/2 cup heavy whipping cream; 2 tablespoons sour cream; 2 tablespoons confectioners' sugar

Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. —Margee Berry, Trout Lake, Washington

Ingredients

2 medium tart apples, peeled and diced
1/3 cup packed brown sugar
1 teaspoon lemon juice
2 tablespoons butter
1/2 cup dried cranberries
1/3 cup chopped pecans
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup olive oil
1 large egg
TOPPING:
1/2 cup heavy whipping cream
2 tablespoons sour cream
2 tablespoons confectioners' sugar

Directions

In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture.
Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates.
In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.

Nutrition Facts

1/2 cake with 3 tablespoons topping: 525 calories, 27g fat (10g saturated fat), 66mg cholesterol, 332mg sodium, 68g carbohydrate (42g sugars, 3g fiber), 6g protein.