Apple Cranberry Upside-Down Cakes
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative from the typical pineapple and cherries.—Margee Berry, Trout Lake, Washington
Total TimePrep: 25 min. Bake: 15 min.
- 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 egg
- 1/2 cup heavy whipping cream
- 2 tablespoons sour cream
- 2 tablespoons confectioners' sugar
- 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 three, 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 a serving plate.
- 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 Facts1 cake with 3 tablespoons topping: 511 calories, 27g fat (10g saturated fat), 77mg cholesterol, 284mg sodium, 64g carbohydrate (39g sugars, 3g fiber), 6g protein.
Originally published as Apple Upside-Down Cranberry Cornmeal Cakes in Taste of Home Christmas Annual 2011