Upside-Down Cornbread Cake

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

FOR THE CORNBREAD:
  • 1/2 stick butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
    FOR THE SAUCE:
    • 1/2 cup dark brown sugar, firmly packed
    • 1/2 stick butter
    • 1 (15.5 ounce) can fruit cocktail, drained
    • 1 (12-ounce) can maraschino cherries, drained
    • 1/2 cup chopped walnuts
    • 1/4 cup brandy
    • Whipped cream, for serving
      • Special equipment: 1 (9-inch) cast iron skillet
        recipe tools
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        Directions

        Preheat oven to 400 degrees F.

        In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.

        In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.

        To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

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        3

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        • on July 03, 2013

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          Flavor profiles are great! However, the cake didn't rise very well...even using the listed ingredients. I would recommend using self-rising flour and self-rising cornmeal. Maybe the proportions of baking powder and salt with the quantity of all purpose flour and corn meal are incorrect.

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