Active Time

　　25 min

　　Total Time

　　45 min

　　You may want to double this recipe—the apple-walnut topping and whipped cream make these cakes disappear fast.

　　

Ingredients

Makes 6 servings

　　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

　　

Special Equipment

a muffin pan with 6 (1-cup) muffin cups

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.

　　

Step 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.

　　

Step 3

Stir in walnuts and divide apple mixture among muffin cups.

　　

Step 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.

　　

Step 5

Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.

　　

Step 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.

　　

Step 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.