This Caramel Apple Upside-Down Cornmeal Cake is a little labor intensive, but so worth it. The cake is delicious warm, out of the oven.
The recipe calls for dried cranberries. I substituted raisins, because no one around here is a big cranberry fan.
I found the recipe in my Better Homes and Gardens magazine. It’s also online on the BH&G website.
6 Tbsp. butter
4 medium apples, peeled, cored, and sliced
1/2 cup packed brown sugar
2 Tbsp. milk
1/2 cup chopped pecans
1/3 cup dried cranberries
3/4 cup all-purpose flour
2 Tbsp. granulated sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1-1/2 tsp. vanilla
1. Set the oven to 350 degrees. In a 10-inch oven-safe skillet melt 2 tbs of the butter over medium heat. Stir in apples and cook 5 minutes or until tender. Remove from the skillet. In the same skillet combine remaining butter and brown sugar. Cook over medium heat stirring until butter melts. Bring to a boil. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.
2. In a bowl combine the flour, sugar, baking powder, and salt. In a separate bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture into the cornmeal mixture just until combined. Pour over apples.
3. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Invert on a plate, and serve warm.