WKYT - Chef Walter - Recipes

Caramel Apple Upside-Down Cornmeal Cake Monday, March 15, 2010

Ingredients

Adapted from a Better Homes and Gardens Recipe

6 TBSP butter
4 medium apples, peeled, cored, and sliced
1/2 cup packed brown sugar
2 TBSP milk
½ cup chopped pecans
1/3 cup dried cranberries
3/4 cup all-purpose flour
2 TBSP granulated sugar
1 ½ tsp baking powder
¼ tsp salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1 1/2 tsp vanilla

Directions

Preheat oven to 350 deg. In a 10 inch ovenproof skillet (I like cast iron) melt 2 TBSP of the butter over medium heat. Add apples; cook and stir 5 minutes or 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 medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm.

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