An iron skillet cornmeal cake, cooked upside down, with brown sugar, berries, pecans and apples.
Apple Upside Down Cornmeal Cake
Pretty much everybody is familiar with Pineapple Upside Down Cake, but when I saw Sunny Anderson do an upside down cornmeal cake on one of her episodes, I knew I'd eventually get around to trying one of these. I had all but forgotten about it though until I saw one featured in the October issue of Better Homes and Gardens Magazine {affil link}. Their version used apples, and I had plenty of apples on hand, so between these two resources, I came up with my own version. I loved it!The cornmeal cake is much less sweet than the regular sweet cake versions of upside down cakes, especially those using boxed mixes, and I really loved the texture - perfect for a skillet cake. I'm sure I'll keep tweaking on this recipe but I can definitely say I will be making this again, though next time I'm thinking pineapple ... with some maraschino cherries!
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If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!Recipe: Apple Upside Down Cornmeal Cake
©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 8 servings
Ingredients
Instructions
- 1 cup of all purpose flour
- 1 cup of yellow cornmeal
- 3 tablespoons of granulated sugar
- 1-1/2 teaspoons of baking powder
- 1/4 teaspoon of kosher salt
- 6 tablespoons of unsalted butter, divided
- 4 medium apples, peeled, cored, and sliced thin
- 1/2 cup of brown sugar, packed
- 2 tablespoons of milk
- 1/2 cup of chopped pecans
- 1/3 cup of dried mixed berries
- 1 cup of milk
- 1/4 cup of unsalted butter, melted
- 2 large eggs, beaten
- 1-1/2 teaspoons of vanilla extract
- Whipped cream or vanilla ice cream, optional
Preheat oven to 350 degrees F. Whisk together the flour, cornmeal, sugar, baking powder and salt; set aside.
In an iron skillet, melt 2 tablespoons of the butter over medium heat, swirling to coat the pan on both the bottom and sides. Add the sliced apples and cook and stir until slightly softened. Remove the apples from the skillet and set aside.
Add the remaining 4 tablespoons of butter and the brown sugar to the skillet; stirring until the butter is melted and fully incorporated; bring up to a boil and remove from the heat. Stir in the milk, pecans and mixed berries. Evenly arrange the apples on top.
To the cornmeal mixture, add the milk, melted butter, eggs and vanilla, and gently combine. Slowly pour the mixture evenly over the apples.
Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Let rest in the pan for 10 minutes. Check the sides and loosen with a silicone spatula if needed. Carefully invert skillet onto a serving plate, slice into wedges and serve warm, with a dollop of whipped topping, or a scoop of vanilla ice cream.
Suggested Apples: Granny Smith, Rome, Golden Delicious, McIntosh should all work well.
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