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Apple Upside-Down Cornmeal Cakes

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Apple Upside-Down Cornmeal Cakes

Apple Upside-Down Cornmeal Cakes

amanda

Equipment

  • - Nonstick 9-inch round cake pan (Ideal for baking apple upside-down cakes due to its even heat distribution and easy release of the cake after baking.)

  • - Chef's knife (Essential for prepping apples, coring them, or slicing any additional fruits needed in your recipe.)

  • - Mixer (hand or stand) (Useful if you plan to make a homemade caramel sauce as part of the preparation process, requiring precise sugar melting and mixing.)

  • - Saucepan (For making apple compote or caramel if not using ready-made versions from the recipe.)

  • - Spatula (Useful for folding ingredients together smoothly, particularly when adding your prepared apples to the batter.)

  • - Digital scale (optional) (While not strictly necessary, a digital scale can help ensure precise measurements of your ingredients for consistent results.)

  • - Silicone baking mat or parchment paper (Can be used as a liner inside your cake pan for easy release and cleanup.)

  • - Apple corer / peeler (optional) (If time or preference dictates a more streamlined process for preparing apples.)

Ingredients

  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing

  • 3 Gala apples

  • 1/3 cup packed light brown sugar

  • 1 teaspoon fresh lemon juice

  • 1/2 cup coarsely chopped walnuts (1 3/4 oz)

  • 3/4 cup all-purpose flour

  • 1/2 cup yellow cornmeal

  • 1/3 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 large egg

  • 3/4 cup whole milk

  • Accompaniment: lightly sweetened whipped cream

  • a muffin pan with 6 (1-cup) muffin cups

Instructions

1

Instruction 1

Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
2

Instruction 2

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
3

Instruction 3

Stir in walnuts and divide apple mixture among muffin cups.
4

Instruction 4

Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
5

Instruction 5

Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
6

Instruction 6

Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
7

Instruction 7

Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.
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