Caramel Apple Upside-Down Cornmeal Cake | Midwest Living

Caramel Apple Upside-Down Cornmeal Cake

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Caramel Apple Upside-Down Cornmeal Cake

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  • Makes: 8 servings
  • Prep 35 mins
  • Cook 8 mins
  • Bake 30 mins
  • Cool 10 mins

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Ingredients

  • 6 tablespoons butter
  • 4 medium apples, peeled, cored, and sliced
  • 1/2 cup packed brown sugar
  • 2 tablespoons milk
  • 1/2 cup chopped pecans
  • 1/3 cup dried cranberries
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup cornmeal
  • 1 cup hot water
  • 1/4 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoons vanilla

Directions

  1. Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.
  2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.
  3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Makes 8 servings.

Nutrition Facts

(Caramel Apple Upside-Down Cornmeal Cake)

Servings Per Recipe 8, Thiamin (mg) 0, Riboflavin (mg) 0, chol. (mg) 91, Fat, total (g) 21, carb. (g) 49, vit. C (mg) 3, Trans fatty acid (g) 0, Potassium (mg) 196, fiber (g) 4, Polyunsaturated fat (g) 2, sodium (mg) 249, Monosaturated fat (g) 7, iron (mg) 2, sat. fat (g) 10, calcium (mg) 50, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 583, Niacin (mg) 1, Cobalamin (Vit. B12) (µg) 0, pro. (g) 5, Folate (µg) 36, sugar (g) 28, cal. (kcal) 396

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