Apple Upside-Down Cornmeal Cakes

A community recipe by snap

Not tested or verified by Nigella.com

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Introduction

I love these.... They are best if you use the Gala apples, but other types are ok too. I served these with Nigellas apple ice cream from forever summer and it was fantastic! They are very easy too. Throw them in the oven 20 minutes before you are ready to serve dessert

Ingredients

Serves: 6

¼ stick cold unsalted butter (cut into tablespoon pieces, additional for greasing)
3 apples (gala)
⅓ cup soft light brown sugar
1 teaspoon lemon juice
½ cup coarsely chopped walnuts
¾ cup flour
½ cup yellow cornmeal
⅓ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
¾ cup whole milk

Method

Apple Upside-Down Cornmeal Cakes is a community recipe submitted by snap and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put oven rack in upper third of oven and preheat oven to 425°F.

Butter muffin cups of a 6 cup muffin tin.

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.