Indulge in a delightful culinary journey with our tantalizing Apple Cranberry Upside-Down Cornmeal Cake, a symphony of flavors and textures that will captivate your taste buds. This unique cake features a moist and subtly sweet cornmeal base, topped with a vibrant layer of caramelized apples and tart cranberries, creating a harmonious balance of flavors. Each bite offers a delightful contrast between the tender cake and the crisp, juicy fruits, while the infusion of warm spices like cinnamon and nutmeg adds a touch of warmth and depth. The recipe also includes a delectable Cranberry Orange Sauce, the perfect accompaniment to enhance the flavors of the cake. Additionally, we've included a comprehensive guide on how to make homemade Cornmeal Mix, providing you with all the necessary steps and tips to create your own fresh cornmeal mix from scratch, ensuring the finest quality and flavor for your baking endeavors.
Here are our top 8 tried and tested recipes!
CRANBERRY APPLE UPSIDE-DOWN CAKE
A beautiful addition to your fall spread, this simple cranberry apple upside-down cake is full of flavor. Complete with a brown sugar butter glaze, bright cranberries, apples, and a moist cinnamon spice cake.
Provided by Sally
Categories Cake
Time 1h15m
Number Of Ingredients 16
Steps:
- Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
- In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
- Preheat oven to 325°F (163°C).
- In a medium bowl, toss the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick.
- Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature. I prefer it at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.
APPLE-CRANBERRY UPSIDE - DOWN CAKE
Provided by Food Network
Time 35m
Yield 2 cakes of 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter and dissolve brown sugar.
- Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
- With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
- Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.
APPLE CRANBERRY UPSIDE-DOWN CAKES
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.
Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 332mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
CRANBERRY-MAPLE UPSIDE-DOWN CAKE
Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
- Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
- Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
- Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
- Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
- In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
- Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.
APPLE-CRANBERRY UPSIDE-DOWN CAKE
Butter, sugar, apples and cranberries make the yummy upside-down part of a cozy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Melt butter in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven. Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
- Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake by running knife around edge of pan. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 g
APPLE UPSIDE-DOWN CORNMEAL CAKES
Categories Citrus Egg Fruit Nut Dessert Bake Vegetarian Quick & Easy Apple Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Stir in walnuts and divide apple mixture among muffin cups.
- 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.
- Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
- 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.
- 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.
WARM APPLE-CORNMEAL UPSIDE DOWN CAKE
Categories Cake Fruit Dessert Bake Apple Cornmeal Winter Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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. 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. 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 6 tablespoons butter and 3/4 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. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
- Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.
Tips:
- Use Fresh Fruits: Using fresh apples and cranberries ensures the best flavor and texture for the cake.
- Properly Prepare the Fruits: Before adding the fruits to the cake batter, toss them with a mixture of flour and sugar to prevent them from sinking to the bottom.
- Control the Cooking Temperature: Bake the cake at a moderate temperature to allow the fruits and cornmeal to cook evenly without burning.
- Don't Overmix the Batter: Overmixing the batter can result in a dense, tough cake. Mix until just combined to maintain a light and fluffy texture.
- Serve Warm: This cake is best served warm with a scoop of vanilla ice cream or whipped cream to enhance the flavors.
Conclusion:
Indulge in the delightful flavors of fall with this Apple Cranberry Upside-Down Cornmeal Cake. The combination of sweet apples, tart cranberries, and nutty cornmeal creates a unique and satisfying dessert. The upside-down presentation adds visual appeal, making it perfect for special occasions or cozy gatherings. Follow the tips and recipe instructions carefully to achieve a moist, flavorful cake that will impress your family and friends. Enjoy this delightful treat as a warm and comforting dessert, accompanied by your favorite toppings to elevate the experience. Happy baking!
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