with balsamic vinegar

upside down grape cake


Cozy up with this upside down grape cake using sweet grapes and syrupy balsamic vinegar. The vanilla cake is made with extra virgin olive oil and fresh rosemary making it moist and full of flavor.


Wash and remove grapes from stem. If grapes are large, coarsely chop, roughly quartering them.

In a medium-sized bowl, combine flour, baking powder and salt.

In a large bowl, whisk together sugar and olive oil until fluffy.

Whisk yogurt, eggs, rosemary and vanilla into the sugar mixture until well combined.

Mix flour mixture into yogurt mixture and whisk until combined.

Melt butter in a 9-inch cast iron skillet. Stir in brown sugar and  cook until sugar has dissolved.

Stir in grapes and cook until softened. Gently press grapes down. Stir in vinegar and cornstarch.

Remove skillet from heat. Pour batter over grapes, using a rubber scraper to spread the batter evenly.

Bake at 350ºF (177ºC) for 30 minutes, or until toothpick inserted into center comes out clean.

The top of the cake will be lightly browned. Allow cake to cool for 15 minutes in the pan.

Invert cake on cooling rack. Keep the skillet over the cake until the cake cools, about 1 hour.

Click on the link below for full recipe details and nutritional information.