Apple Upside-Down Cornmeal Cakes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You may want to double this recipethe apple-walnut topping and whipped cream make these cakes disappear fast. 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 |
Directions:
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. 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. Stir in walnuts and divide apple mixture among muffin cups.
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. Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
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. 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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