Apple Upside-Down Cornmeal Cakes

• 3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing
• 3 Gala apples
• 1/3 cup packed light brown sugar
• 1 teaspoon fresh lemon juice
• 1/2 cup coarsely chopped walnuts (1 3/4 oz)
• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup whole milk
• Accompaniment: lightly sweetened whipped cream
• a muffin pan with 6 (1-cup) muffin cups

1. Put oven rack in upper third of oven and preheat oven to 425u0b0F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
2. Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
3. Stir in walnuts and divide apple mixture among muffin cups.
4. Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
5. Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
6. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
7. Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.

cold unsalted butter, apples, brown sugar, lemon juice, walnuts, flour, yellow cornmeal, sugar, baking powder, salt, egg, milk, whipped cream

Taken from www.epicurious.com/recipes/food/views/apple-upside-down-cornmeal-cakes-236016 (may not work)