I’ve been awfully busy with work! There’s this (still tickets left as of this posting):
and here, where you really ought to know that the freshest seafood in Burlington appears every Thursday, and the floor and kitchen staff will smack me if I cause any more people to show up for 1/2 price locally-grown burgers every Wednesday:
and these, because these small people just seem to keep having birthdays and getting ever taller and smarter and cupcake-loving:
But no matter that I’ve had so much to do, there was the fabulous Melissa Pasanen on Facebook, posting a picture of a Caramelized Green Tomato Upside-Down Cornmeal Cake from a recipe she had picked up from a chef in Vermont’s Northeast Kingdom. Holy smokes, did that look good.
What with the late blight here, I had no green tomatoes, but yes, apples galore. And though I didn’t get that fabulous recipe, it was pretty easy to put together an apple and maple version that’s awfully homey and nice. I made a proper upside-down cake with half of a doubled recipe, and a batch of muffins with the other. If you too make some of it into muffins, make sure to use liners since they do tend to have the sticky maple-y apples fall right off the bottom. I spotted Z. sucking on the parchment cupcake liner this morning at breakfast, so this doesn’t seem to be a terrible problem.
- Position rack in the middle of the oven and preheat to 425.
- Grease a 9″ pie plate, or line a muffin tin with 12 muffin liners.
- Peel, core and slice:
- 3 apples (I like Gala for a cake like this), and toss with
- 1 t. lemon juice
- 3 T. maple syrup
5. Whisk together in a large bowl:
- 1 1/4 c. stone-ground cornmeal
- 3/4 c. unbleached all-purpose flour
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
6. Whisk together in a medium bowl:
- 2 large eggs
- 2/3 c. milk
- 2/3 c. buttermilk or yogurt
- 1/4 c. maple syrup
7. Add wet ingredients to dry, and stir just until moistened. Stir in:
- 2 -3 T. melted butter or vegetable oil.
- 3 oz. cheddar cheese
into 1/2″-wide long squares and insert into center of muffins or at some sort of interval around the cake.
9. Bake muffins for 12 – 14 minutes, or cake for about 25 minutes. Let muffins cool on rack until ready to serve. If a whole cake, let cool thoroughly before inverting onto a plate.