8 tbsp butter
3/4 cups white, granulate sugar divided (1/2 cup and 1/4 cup)
1.5 pounds Gravenstein or Golden Delicious apples (about 4 medium), peeled and sliced
3/4 cup whole wheat pastry flour
1/2 tsp salt
2 tsp baking powder
1/3 cup cornmeal
1/2 cup boiling water
1 tsp vanilla extract
2 large eggs
1/3 cup milk
1 9″ cake pan with 1.5″ sides
Preheat the oven to 325°F. 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 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes. 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. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally. Remove apples and caramel sauce and place in the prepared cake pan.
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 1/4 cup sugar and 6 tbsps butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the dry ingredients, alternating with the milk. Pour the batter over the apples in the cake pan.
Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. 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.
Adapted from Simply Recipes.