Grape Upside Down Cake with Balsamic Vinegar
Cozy up with this rustic upside-down grape cake, made with sweet roasted grapes and a splash of syrupy balsamic vinegar. The vanilla olive oil cake is infused with rosemary for a uniquely fragrant flavor and moist, tender crumb.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 lb black or dark purple grapes
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup plain yogurt
- 3 large eggs
- 2 tsp finely chopped fresh rosemary
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter
- 2 tbsp light brown sugar (packed)
- 2 tsp thick balsamic vinegar
- 2 tsp cornstarch
Instructions
- 1
Preheat oven to 350ºF.
- 2
Wash and remove grapes from stem.
- 3
If grapes are large, coarsely chop, roughly quartering them and reserve.
- 4
In a large bowl, combine flour, baking powder and salt.
- 5
In another bowl, whisk together sugar and olive oil until sugar is dissolved and mixture is fluffy.
- 6
Whisk yogurt, eggs, rosemary and vanilla into the sugar mixture until well combined.
- 7
Mix flour mixture into yogurt mixture and whisk until combined. Reserve.
- 8
Using a 9-inch cast iron skillet, heat over medium-high heat and melt butter.
- 9
When butter is bubbly, stir in brown sugar.
- 10
Cook until sugar has dissolved into the butter and starts to melt.
- 11
Stir in the grapes and cook until softened, about 3 minutes. Gently press down on the grapes with a spatula to release some of the juices.
- 12
Stir in balsamic vinegar and cornstarch with the grapes.
- 13
Remove skillet from heat. Slowly pour batter over the grapes, using a rubber scraper to spread the batter evenly.
- 14
Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake will be lightly browned.
- 15
Allow cake to cool for 15 minutes in the pan.
- 16
Run a knife blade along the sides of the cake to insure a clean removal. Place cooling rack over the cast iron skillet and carefully invert the cake. Keep the skillet over the cake until the cake cools, about 1 hour.
- 17
Slowly remove skillet and allow cake to finish cooling to room temperature, about 30 more minutes, before serving.