Save on Pinterest

Apple Cranberry Upside-Down Cakes

Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. —Margee Berry, Trout Lake, Washington
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 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 large egg, room temperature
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 2 tablespoons confectioners' sugar

Directions

  • 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 3 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 serving plates.
  • 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 Facts
1/2 cake with 3 tablespoons topping: 525 calories, 27g fat (10g saturated fat), 66mg cholesterol, 332mg sodium, 68g carbohydrate (42g sugars, 3g fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate