Cornmeal Upside-Down Cake with Raisins, Figs & Walnuts
Dessert for 6 - 8

Cornmeal Upside-Down Cake

with Raisins, Figs & Walnuts

40 MIN
8 Servings
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From the Test Kitchen

Whether you’re in the market for a crowd-pleasing holiday treat, or simply looking to satisfy your sweet tooth, we’re introducing two delicious desserts this week that you won’t want to miss! For our version of the classic American upside-down cake, you’ll combine golden raisins, dried figs, and roasted walnuts (if desired) with a quick brown sugar and butter sauce to form the gooey, decadent topping for our moist cornmeal cake.

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  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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ingredients
Cornmeal Upside-Down Cake with Raisins, Figs & Walnuts
Title
  • 2 Pasture-Raised Eggs
  • 1 cup Cornbread Mix
  • 4 oz Butter
  • ¼ cup Cream
  • 5 Tbsps Light Brown Sugar
  • ½ cup Roasted Walnuts (Optional)
  • 4 Dried Turkish Figs
  • 3 Tbsps Golden Raisins
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 400°F. Roughly chop the walnuts (if using) and figs; combine in bowl. In a small pot, heat 1/4 of the butter on medium until melted; transfer to a large bowl.

Start the topping:
2 Start the topping:

In the same pot, combine the sugar and remaining butter. Cook on medium, whisking frequently, 4 to 6 minutes, or until melted and thoroughly combined. Turn off the heat.

Finish the topping:
3 Finish the topping:

To the pot of melted butter and sugar, add the chopped figs and walnuts and raisins; stir to combine. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer.

Make the batter:
4 Make the batter:

To the large bowl of melted butter, add the cornbread mix, eggs, cream (shaking the bottle before opening), and 1 tablespoon of water. Whisk to thoroughly combine.

Assemble & bake the cake:
5 Assemble & bake the cake:

Pour the batter over the finished topping; carefully spread into an even layer. If using an 11-inch by 6-inch baking dish, bake 13 to 15 minutes, or until the cake is set and cooked through. If using an 8-inch square baking dish, bake 15 to 17 minutes, or until the cake is set and cooked through.

Invert the cake & serve your dish:
6 Invert the cake & serve your dish:

Remove the baked cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the baking dish. Carefully place a serving dish over the cake and invert. Serve while still warm. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 400°F. Roughly chop the walnuts (if using) and figs; combine in bowl. In a small pot, heat 1/4 of the butter on medium until melted; transfer to a large bowl.

2 Start the topping:

In the same pot, combine the sugar and remaining butter. Cook on medium, whisking frequently, 4 to 6 minutes, or until melted and thoroughly combined. Turn off the heat.

Start the topping:
Finish the topping:
3 Finish the topping:

To the pot of melted butter and sugar, add the chopped figs and walnuts and raisins; stir to combine. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer.

4 Make the batter:

To the large bowl of melted butter, add the cornbread mix, eggs, cream (shaking the bottle before opening), and 1 tablespoon of water. Whisk to thoroughly combine.

Make the batter:
Assemble & bake the cake:
5 Assemble & bake the cake:

Pour the batter over the finished topping; carefully spread into an even layer. If using an 11-inch by 6-inch baking dish, bake 13 to 15 minutes, or until the cake is set and cooked through. If using an 8-inch square baking dish, bake 15 to 17 minutes, or until the cake is set and cooked through.

6 Invert the cake & serve your dish:

Remove the baked cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the baking dish. Carefully place a serving dish over the cake and invert. Serve while still warm. Enjoy!

Invert the cake & serve your dish:
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