It is beginning to feel a lot like fall in Southern California... psych! It is still pretty warm, but I have got to believe that cooler weather is on its way.
This is the perfect recipe to set the stage for all of those cool autumn evenings!
Simple and delicious... simply delicious!
Apple-Cornmeal Upside-Down Cake
Serves 6 to 8
Nonstick vegetable oil spray
8 tablespoons (1 stick) unsalted butter, room temperature, divided
1/2 cup plus 2/3 cup sugar
3 7- to 8-ounce Granny Smith apples, peeled, cut into eighths, cored
1 cup unbleached all purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup buttermilk
Position rack in center of oven and preheat to 350ºF. Generously spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/2 cup sugar and stir until sugar melts and turns golden brown, about 3 minutes. Add apples and sauté over medium heat until apples are just tender and coated with caramel, shaking pan occasionally, about 12 minutes. Immediately pour mixture into prepared pan; distribute apples and caramel evenly over bottom of pan.
Whisk flour, cornmeal, baking powder, and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter and 2/3 cup sugar in large bowl until fluffy. Beat in egg. Add half of flour mixture; stir in buttermilk. Add remaining flour mixture and mix well. Drop batter by spoonfuls evenly over apples and spread gently with offset spatula.
Bake until cake is golden brown and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Gently lift pan off cake. Serve warm.