Upside Down Apple Cornmeal Cakes
Upside Down Apple Cornmeal Cakes
Cornmeal adds great texture to this delicious dessert. Have it warm cake with with a scoop of ice cream or dal of whip cream. So delicious!
Ingredients
- 2 Tablespoons vegetable oil, divided
- 2 ½ cups fruit (apples, pears, apricots, plum or peach), diced ⅓ inch
- 6 pitted dates, chopped
- 4 Tablespoons unsalted butter, cut into pieces, divided
- 1 - 1 ½ teaspoons lemon juice
- ½ - 1 teaspoon total cinnamon and/or nutmeg (to taste)
- ½ cup yellow cornmeal
- ¾ cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ½ -¾ cup milk (or plain yogurt)
- ¼ cup pineapple juice
Instructions
- Preheat the oven to 425 degrees F.
- Using about 1 Tablespoon of the vegetable oil, grease a 12 cup muffin pan. Use a paper towel to spread the oil.
- Dice the fruit into small pieces.
- Chop the dates.
- Heat 2 Tablespoons butter in a 12” skillet on medium heat.
- Cook the fruit, dates, and lemon juice, stirring constantly until the fruit is tender and liquid reduces to a glaze, about 4-5 minutes.
- Add cinnamon and/or nutmeg.
- Divide fruit mixture into the muffin cups.
- In a small bowl, mix cornmeal, flour, baking powder, and salt. Add remaining 1 Tablespoon oil and 2 Tablespoons butter and blend, using forks or clean hands, until a coarse meal forms with pea size lumps of butter.
- In a medium bowl, whisk the egg and milk and pineapple juice. Add wet ingredients to dry and stir until just combined.
- Divide the batter among the muffin cups, carefully spooning over the fruit.
- Bake until golden and a toothpick inserted comes out clean, about 15-20 minutes.
- Allow to cool for a minute. Run a knife around the edges. Place a baking pan or platter over the muffin tin and invert carefully to release the individual cakes.
Notes
Variations to Try
- Try different seasonal fruit
- Try adding vanilla
Something to Chew On
- What is the difference between a cake and a muffin?
- Do you think corn is sweet or savory or both?
Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.