Ingredients
2 medium tart apples, peeled and diced1/3 cup packed brown sugar1 teaspoon lemon juice2 tablespoons butter1/2 cup dried cranberries1/3 cup chopped pecans3/4 cup all-purpose flour1/2 cup yellow cornmeal1/3 cup sugar1-1/2 teaspoons baking powder1/2 teaspoon ground cinnamon1/4 teaspoon salt3/4 cup buttermilk1/4 cup olive oil1 large egg, room temperatureTOPPING:1/2 cup heavy whipping cream2 tablespoons sour cream2 tablespoons confectioners’ sugar
Preparation
In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture.
Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates.
In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners’ sugar; beat until soft peaks form. Serve with warm cakes.
