Apple Upside-Down Cornmeal Cakes

14 ingredients
7 steps

Ingredients

  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing
  • 3 Gala apples
  • 1/3 cup packed light brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 cup coarsely chopped walnuts (1 3/4 oz)
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup whole milk
  • Accompaniment: lightly sweetened whipped cream
  • a muffin pan with 6 (1-cup) muffin cups

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Stir in walnuts and divide apple mixture among muffin cups.
  4. 4
    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.
  5. 5
    Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
  6. 6
    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.
  7. 7
    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.

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