I actually bake this cake early for Bake Along #30 co-hosted by lena, Joyce and Zoe, as I have some apples which were slowly but surely rotting away in the fridge so I thought I'd better use them before they were totally inedible. The result was supprisingly good. The crumbs were crumbly as expected due to the cornmeal added and I reduced the sugar a lot since the apples were already caramelized. The cake remained soft because of the caramel from the apples. The boy and his friends enjoyed this cake very much and so did I.
The recipe was adapted from Bon Appetite.
8 tablespoons (1 stick)(113g) unsalted butter, room temperature (I used salted)
1/2 cup plus 3/4 cup sugar (I reduced to only 1/3 cup instead of 3/4 cup)
1 1/2 pounds Braeburn or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges (I used 2 Washington Red and 2 Granny Smith)
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment. Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat (I used aluminium pan). Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. (As I cut my apples thinner, it took me less time to cook till tender). Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add remaining butter and 1/3 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.
Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes before slicing and serve.
|Distribute apples in pan evenly|
|Pour batter on top of the apples in pan|
|Baked till nicely golden|
|Slice and enjoy!|
Now let's visit the rest of the bloggers to drool!
Bake Along # 30 - Apple Cornmeal Up-side-down Cake