- 6 Tbsp cold unsalted butter, cut into small pieces (plus butter for muffin tins)
- 3 apples, peeled, cored and cut into 1/3 inch dice
- 1/3 cup brown sugar
- 1 tsp lemon juice
- 1/2 cup almonds, chopped
- 3/4 cup flour
- 1/2 cup cornmeal
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- In a large saute pan, melt 2 Tbsp of butter then toss in your apples, lemon juice and brown sugar. Stir well with a wooden spoon until the sugar melts and the apples are coated. Allow the mixture to simmer for 5 to 6 minutes. The butter and sugar will reduce into a glaze and the apples will become just tender. Stir in the chopped nuts.
- Evenly distribute the apple mixture into the bottom of the muffin tins. Fill each cup about one third full.
- Toss your flour, cornmeal, sugar, baking powder and salt until it's all well mixed. Add the last 4 Tbsps of cold butter and use your fingers to pinch the pieces of butter.
- Keep tossing into the flour mixture until you have a coarse meal.
- Whisk together the egg and milk. Pour the egg and milk into flour and cornmeal mixture and stir until it is well combined. Pour your batter over the apples. Leave a tiny bit of space between the batter and the top of the tin or it will puff over as it cooks. Pop in a hot oven for 15 to 20 minutes. Keep an eye on it, the cornmeal will make the batter turn dark very quickly.
- Allow the cakes to cool a bit in the muffin tin. Then use a butter knife to run around the edges of each cake. Place a plate on top of the cakes in the muffin tin then invert the whole thing. Gently pull the muffin tin off. If a bit of apple is stuck in the tin just spoon it out and press it back onto each cake. Serve plain or with a bit of whipped cream.