CARMEL APPLE UPSIDE-DOWN CORNMEAL CAKE

By DeniseRedHorse

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

1. PREHEAT OVEN TO 350. IN A 10 INCH OVEN GOING SKILLET MELT 2 TABLESPOONS OF 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.

2. 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 COMBINE. POUR OVER APPLES.

3. BAKE 30 MINUTES OR UNTIL TOOTHPICK INSERTED NEAR CENTER COMES OUT CLEAN. COOL IN PAN 10 MINUTES. INVERT; SERVE WARM.