Warm Apple Cornmeal Upside Down Cake Recipe Epicuriouscom

APPLE UPSIDE-DOWN CORNMEAL CAKES

Steps:

• 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.
• 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.
• Stir in walnuts and divide apple mixture among muffin cups.
• 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.
• Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
• 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.
• 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.

WARM APPLE-CORNMEAL UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment. Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
• Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.
• Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
• Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.

UPSIDE-DOWN CARAMELIZED APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter the sides of a 9-inch cake pan (not a springform pan).
• Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
• To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
• Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
• Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

CARAMEL APPLE UPSIDE-DOWN CAKE

Steps:

• Spray an 8- or 9-inch round cake pan with nonstick spray.
• Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
• Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, and salt together in a bowl.
• Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
• Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
• Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

WARM CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
• In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
• Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
• In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.

CARAMEL-APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
• Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
• Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
• Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.

CORNMEAL APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease the sides and the bottom of a springform pan.
• In a large skillet, melt 1/4 cup of butter over medium heat.
• Add apples and craisins.
• Cook about 8 minutes or until apples are tender.
• Combine cinnamon and sugar.
• Sprinkle apples with cinnamon and sugar and set this mixture aside.
• Combine dry ingredients - cornmeal, flour, baking powder and 1/2 tsp salt.
• In mixing bowl cream 3/4 cups of softened butter.
• Add 1 cup of sugar gradually and beat in vanilla until all is combined.
• Add eggs one at a time; beating after each addition.
• Add sour cream and milk. Fold in the cornmeal mixture.
• Pour 2/3 of batter in the bottom of prepared springform pan.
• Top with cooked apples and craisins, reserving some for garnish.
• Top with remaining batter.
• Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan about 20 minutes.
• Remove sides of pan.
• Sprinkle with powdered sugar before serving. Serve each slice with whipped topping.

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
• In a bowl, cream together the butter and sugar.
• Whisk in the eggs, vanilla and milk until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
• For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
• Pour the sauce into the greased cake pan.
• Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
• Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
• Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
• Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
• Garnish slices with vanilla ice cream or whipped cream.
• Enjoy!

CARAMEL APPLE UPSIDE-DOWN CORNMEAL CAKE

Steps:

• Preheat oven to 350°F
• Melt 2 tablespoons of butter over medium heat in a 10 inch oven-proof skillet. Add apples and stir 5 minutes until tender. Remove from skillet.
• In same skillet, combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling.
• Remove from heat. Stir in milk.
• Sprinkle with pecans and cranberries. Arrange apple slices on top.
• In bowl combine flour, sugar, baking powder, and salt. In another bowl, combine cornmeal, water, and 1/4 cup melted butter. Stir in eggs and vanilla.
• Combine with flour mixture just until mixed. Pour over apples.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert, and serve warm.

APPLE CRANBERRY UPSIDE-DOWN CAKES

Steps:

• 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.