Apple Upside-Down Cornmeal Cakes

1. 1

   Put oven rack in upper third of oven and preheat oven to 425u00b0F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.

2. 2

   Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.

3. 3

   Stir in walnuts and divide apple mixture among muffin cups.

4. 4

   Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

5. 5

   Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.

6. 6

   Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.

7. 7

   Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.