October 22, 2009

Caramel Apple Upside-Down Cornmeal Cake

This cake is really, really good. But you need to make it when you can eat the whole thing at once.  Like when you have company, or you're really hungry. It's not nearly as good the next day.

6 tbsp butter
4 med. apples, cored, peeled, sliced
1/2 c. packed brown sugar
2 tbsp. milk
1/2 c. chopped pecans
1/3 c. dried cranberries
3/4 c. flour
2 tbsp sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. cornmeal
1 c. hot water
1/4 c. butter, melted
2 eggs, lightly beaten
1 1/2 tsp. vanilla

Preheat oven to 350 . In 10 inch skillet melt 2 tbsp. butter over med. heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine butter and brown sugar. Cook and stir over med. heat until butter melts.  Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries.  Transfer to round cake pan. Arrange apple slices on top.

In bowl combine flour, sugar, baking powder and salt.  In med. bowl combine cornmeal, water and 1/4 c. butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.

Bake 30 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Invert; serve warm.

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