Caramel Apple Upside Down Cornmeal Cake
Transform your dessert game with this Caramel Apple Upside Down Cornmeal Cake, a delightful twist on the classic upside-down cake. This recipe combines the rustic charm of cornmeal with the decadence of buttery caramel and tender, sweet-tart apples like Honeycrisp or Granny Smith. The golden, slightly crisp cornmeal crumb adds a unique texture and depth of flavor, perfectly complementing the rich caramel sauce that glazes the sliced apples in an elegant, eye-catching pattern. With minimal prep time and just a few pantry staples, this cake is perfect for both casual gatherings and holiday celebrations. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams light brown sugar
- 3 medium apples (such as Granny Smith or Honeycrisp, peeled and sliced thinly)
- 120 grams all-purpose flour
- 85 grams cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt 55 grams of the butter in a medium skillet over medium heat. Add the brown sugar and stir until dissolved. Simmer for 2-3 minutes until slightly thickened.
Arrange the apple slices in a decorative pattern over the caramel in the pan. Set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
In a large bowl, cream together the remaining 60 grams of butter and the granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly over the apple layer in the cake pan, spreading gently to cover the apples completely.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Remove the parchment paper and allow to cool slightly before serving.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
