Caramel Apple Upside Down Cornmeal Cake

Time:  45 minutes active, plus 1 hour       Yield: 8 servings

6 Tbs butter
4 apples, peeled, cored and sliced
1/2 cup packed brown sugar
2 Tbs. milk
1/2 cup chopped pecans or walnuts
1/3 cup dried cranberries
3/4 cup all purpose flour
2 Tbs. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1 1/2 tsp. vanilla

Preheat oven to 350º. In a 10" oven safe skillet (cast iron is great) melt 2 Tbs. butter.  Add apple slices and cook and stir until soft - about 5 minutes.  Reserve and into same skillet add remaining 4 Tbs. butter and brown sugar and stir until butter melts.  Bring to boiling and remove from heat.  Sprinkle nuts and dried cranberries over caramel then layer in apples in an attractive pattern.

In a bowl combine flour, sugar, baking powder and salt.  In a separate bowl combine cornmeal, water and melted butter.  Add eggs and vanilla to this, then combine with the dry ingredients.  Pour over the apples.

Bake 30 minutes, or until a toothpick inserted in center comes out clean.  Cool ion pan for about 10 minutes.  Invert and serve warm.

Note - this also makes a nice breakfast treat.

Adapted from Better Homes and Gardens