Ingredientes para Caramel Apple Upside Down Cornmeal Cake
- 6 tablespoons (3/4 stick) unsalted butter
- 2 medium apples, peeled, cored, and thinly sliced
- 1/2 cup packed light brown sugar
- 1/4 cup milk
- 1/4 cup chopped pecans
- Dried Cranberries
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cornmeal
- Hot Water
- 2 large eggs
- 1 teaspoon vanilla extract
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Cómo preparar Caramel Apple Upside Down Cornmeal Cake
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a 10-inch oven-proof skillet over medium heat.
- Add 2 medium apples, peeled, cored, and thinly sliced. Stir for 5 minutes until slightly softened. Remove apples from skillet and set aside.
- In the same skillet, combine 1/4 cup (1/2 stick) of butter and 1/2 cup packed light brown sugar.
- Cook and stir over medium heat until butter melts and sugar dissolves, then bring to a boil for 1 minute. Remove from heat.
- Stir in 1/4 cup milk.
- Sprinkle 1/4 cup chopped pecans and 1/4 cup dried cranberries over the caramel.
- Arrange the apple slices evenly over the pecan-cranberry mixture.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup cornmeal, 1/2 cup water, and 1/4 cup melted butter.
- Add 2 large eggs and 1 teaspoon vanilla extract to the wet ingredients and mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter gently over the apples in the skillet.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the skillet for 10 minutes before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
97g
Fat
50g
Carbs
15g
