Apple Cornmeal Upside-Down Cake~Free and Easy Bake Along

~Thanks to Zoe for picking this great cake~

This is a very nice cake. i like the texture of the cake it is soft and moist. i am using almond meal instead of cornmeal. Why? Just because i can't find cornmeal in my place...LOL

 We have 2 medium size shops which supplies all types of baking ingredients here, even they do not sell 'cornmeal'. I was thinking, maybe i am going to skip this round bake along event.

But i do not want to miss the fun so I seek for help from Lena and Joyce. Asking them what can i used to replace cornmeal?? 

In the end i decided to use almond meal just because i have some in the pantry. To my surprise, it turn out well. Thanks to Lena, giving me the green light to do so...hehe  Only that i found mine is a bit too thin and it looks like a pan pizza but it do not taste like pizza..:p  The smell of the almond meal is so nice when it is baked and it goes really well with the caramelize apples. I am glad i baked this cake..

Thanks to Lena and Joyce for their advise.

 ~Caramelize the sugar and saute the apples in a sauce pan for about 10 minutes~

 ~Arrange the apples onto the bottom of the pan~

 ~Beat butter and sugar, add egg, add 1/2 flour, add buttermilk and add the remaining flour mixed well~

 ~Bake at 180c for 40 minutes~

~This is my Apple almond meal Upside down Cake~

Apple-Cornmeal Upside-Down Cake
(Bon Appetit Desserts, Barbara Fairchlid)
6 to 8 servings
Greased a baking pan.
8 tbsp (1 stick) unsalted butter, room temperature, divided
1/2 cups plus 2/ cup sugar, ( i use 1/2 cups sugar plus 1/2  cup sugar)
3 (7-8 ounce) Granny Smith apples, peeled, cut into eights, core (this i follow Joyce)
1 cup unbleached all-purpose flour
1/4 cup yellow cornmeal (i used 1/4 cup almond meal)
1/2 tsp baking soda (i used baking powder)
1/4 tsp salt
1 large egg
1/2 cup buttermilk (i used 1/2 cup milk added in 1 tbsp lemon juice ~mixed together and let it sit for a while)

Position rack in center of oven and preheat to 180c.
Greased or spray 9-inch diameter cake pan over medium-high heat. Add 1/2 cup sugar and stir until sugar melts and turns golden brown, about 3 minutes. Add apples and saute over medium heat until apples are just tender and coated with caramel, shaking pan occassionally, about 10 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 tbsp 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 a 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 sides to loosen cake. Place a platter over pan. Using oven mitts or pot holder as aid, firmly grasp pan and platter together and turn over. Gently lift pan off cake. Serve warm.
** I have some left over of this cake which i try tasting it the next day, it is still soft and nice.

~This cake tasted soft and nice even the next day ~

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I am submitting this to Bake-Along #30 hosted by Lena of Her Frozen Wings, Joyce of Kitchen Flavours and Zoe of Bake for Happy Kids