Caramel Apple Upside-Down Cornmeal Cake
6 Tbsp. butter
4 medium apples, peeled, cored and sliced
1/2 c. packed brown sugar
2 Tbsp. milk
1/2 c. chopped pecans
1/3 c. dried cranberries
3/4 c. all purpose flour
2 Tbsp. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. cornmeal
1 c. hot water
1/4 c. butter, melted
2 eggs, lightly beaten
1 1/2 tsp. vanilla
1. Preheat oven to 350 degrees. In a 10-inch oven-going skillet 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.
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 combined. Pour over apples
3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Serves 8
Surprisingly easy and always beautiful. Garnish with cranberries and greenery.
PETERSEN: Vermont Chapter 