I hate recipes. Did you see my tagline? “…rarely follows a recipe…” This is another one of my Let’s See if This Works recipes. I had two apples that were starting to get a little wrinkly on the outside. Not really crisp enough to serve in my husband’s lunch but not soft enough to toss in the woods for a critter to enjoy. So I thought I’d try a caramel apple upside down cake. But being lazy and not wanting to follow a recipe I looked in the cupboard and had a little box of corn bread mix. Voila!
Caramel Apple Upside Down Cornbread Cake
Preheat oven to 350F and find a nice heavy 1 quart casserole dish or do like me and use your Pampered Chef 1 quart stone that you never used before and cross your fingers that it will come out.
2 large apples, peeled (if you don’t like the peels), cut in half, cored and sliced semi-thinly (in other words, don’t use that apple slicer thingy that gives you 8 perfect pieces. It will not work here.)
4-6 tablespoons of light brown sugar – you’ll use one heaping tablespoon at a time.
2 tablespoons of room temperature butter, to be used to butter your dish and to dollop over the last layer of apples
lemon zest from a whole lemon
lemon juice from half a lemon
one box of Jiffy Cornbread Muffin Mix
3/4 cup milk
1 teaspoon of vanilla
2 tablespoons of brown sugar
Place the apple slices, lemon zest and lemon in a bowl and toss to coat the apples
Butter the bottom of a 1 quart baking stone or casserole dish
Place 1 heaping tablespoon of brown sugar in bottom, sprinkled over top of the butter
place the apples in a pretty design (this will be the top once you remove it from the pan)
top the apples with a heaping tablespoon of brown sugar.
place another layer of apples and top with another heaping tablespoon of brown sugar. Keep doing this until you run out of apples. I think I got three or four layers of apples.
Top with brown sugar again and about one tablespoon of room temp butter, just pinched with your fingers and dolloped around the top.
Place apples in the oven at 350F for 15 minutes to help soften them a bit. This step isn’t really necessary if you like a firmer apple. I’m feeding the Queen of Picky-land so I have to soften them a bit more than usual.
Prepare the cornbread batter by mixing the egg, milk, vanilla, cornbread mix, 2 tbsp brown sugar in a bowl.
Remove the apples from the oven and top with the cornbread muffin mix. Shake the dish a little to allow the batter to run down through the crevices.
Bake again for 30 minutes or until cake is done. (toothpick comes out clean)
Allow to rest 5-10 minutes before sliding a knife around the edge of the cake to loosen it. Then flip the cake onto a serving platter. If your cake doesn’t come out cleanly just don’t serve it to your guests on the platter. Excuse yourself to the kitchen to plop big portions of it into bowls and top with whipped cream or powdered sugar or ice cream, etc. etc. No one will ever know it wasn’t perfect. Heck, I think it looks pretty right-side up or upside down! Oh and p.s. You can leave this cake on the counter for a few hours but it’s best to refrigerate leftovers.