Grape Upside Down Cake is beautiful and impressive, plus it’s yummy and has a fabulous texture!
I was all set to post a new real food recipe, but then I decided that this cake is too perfect for Tu B’shvat to resist posting today. Seriously folks, you need to make this for Tu B’shvat. But then, keep the recipe handy, because it’s so delectable, so pretty, so great, you’ll want to make it again, and again. And again. And then again.
The great thing about upside down cakes is that a plain round cake looks beautiful. No frosting, no piping bags, no sugar roses. Just a gorgeous cake that will impress everyone you serve it to.
Oh, and did we discuss the texture yet? It’s…well, perfect. Plus, the pecans in the topping, the sticky sweet caramel, it all comes together for the perfect dessert, for Tu B’shvat or any day.
Grape Upside Down Cake:
By Miriam Pascal, OvertimeCook.Com
Originally published in my column in Ami Magazine
for the topping:
½ stick (¼ cup) margarine or butter
⅔ cup brown sugar
1 heaping cup grapes
2 Tablespoons chopped pecans, optional but highly recommended
for the cake:
1 stick (½ cup) butter or margarine
1 ¼ cup sugar
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
1 ½ cups flour
½ cup soy milk
Preheat oven to 350. Line the bottom of a 9 inch cake pan with a parchment paper circle. Spray the pan and the parchment with baking spray. Set aside.
In a small pot, melt the margarine, then add the brown sugar. Stir until smooth.
Pour the mixture on the bottom of the lined cake pan.
Cut the grapes in half, then place the halves in the prepared pan cut side up (remember the cake will be served upside down, so this will be the top). For the nicest look, arrange in circles, alternating with the chopped pecans.
Set pan aside while you prepare the batter.
In the bowl of an electric mixer on medium speed, beat together the margarine and sugar until smooth and creamy.
Add the vanilla, eggs and baking powder, beating well to combine after each addition.
Turn the mixer to low and add the flour, beat until just combined. Add the soy milk and beat until smooth.
Pour the batter over the grape mixture in the pan. Be careful when spreading the batter (which will be pretty thick) so it doesn’t mess up the pattern of the grapes.
Bake the cake at 350 for 40-45 minutes, until the top of the cake is set, and a tester comes out with just a few moist crumbs clinging to it.
Let the cake cool for at least a half an hour before turning it over. Enjoy!
Thanks for reading! Enjoy the cake, then come back soon for more deliciousness! -Miriam
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