This sweet concord grape upside down cake made with a warm, honey caramel and sweet roasted fruit is delicious, rustic option for breakfast, dessert, and everything in between.
Total Time:1 hour 20 minutes
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
1 tablespoon honey
1 1/2 cups seedless concord grapes
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon lemon zest
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
Lightly sweetened whipped cream
Preheat oven to 350°F.
Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce.
Transfer to 9-inch-diameter cake pan with 2-inch-high sides.
Top with the grapes.
Mix flour, baking powder, cinnamon and salt in medium bowl.
Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light.
Add sugar and beat until creamy.
Add eggs and beat until light and fluffy. Beat in extracts.
Add dry ingredients alternately with milk, mixing just until blended.
Spoon batter evenly over plums.
Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan.
Serve cake warm with whipped cream.
Be sure to purchase SEEDLESS concord grapes. This is one case where seeds simply will not do! Other varieties of grapes would lack the sweet, grape-like flavor we want in this cake so be sure you purchase the right kind.