Last year my father got it in his head to make an apple upside down cake.
Every fall our trees are loaded with apples and dad is always looking for excuses to bake with them.
(Ever have days like that?)
Elise Bauer
I don’t know what possessed him to try his hand at it again.
Perhaps the intervening year softened the pain of the memory of three failed cakes?
In any case, his perseverance has paid off with this cake.
Elise Bauer
We can’t wait to make it again.
Butter the sides of the cake pan.
Line the pan with a 10-inch round of parchment paper.
The paper will come up 1/2-inch up the sides of the pan.
Butter the parchment paper.
Melt 2 Tbsp butter in a non-stick skillet on medium heat.
Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples.
Cover the pan and cook until apples release their juices, about 5 minutes.
Simple Tip!
Some readers have noted their caramel seizes or hardens when it hits the cake pan.
Don’t worry; it will remelt as the cake bakes.
Whisk together the flour, salt, and baking powder in a small bowl and set aside.
Place cornmeal in a large mixing bowl.
Pour 1/2 cup boiling water over the cornmeal and stir to blend.
Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture.
Beat until well blended.
Beat in vanilla and eggs.
Beat in the flour, salt, baking powder mixture alternating with the milk.
Pour the batter over the apples in the cake pan.
Cool cake in the pan for 5 minutes.
Then run a knife around the edges of the cake to loosen it from the sides of the pan.
Carefully invert the cake onto a serving plate or dish, and remove the parchment paper.
Cool for 15 minutes.
Serve with vanilla ice cream.
