Tomato Upside-Down Cake

  • Prep Time 15 min
  • Total Time 50 min
  • Serves: 10

Ingredients

  • 1 cup all-purpose flour 250 mL
  • 1 cup cornmeal, plus 2 tbsp (30 mL) for sprinkling 250 mL
  • 1/4 cup sugar 60 mL
  • 2 tsp baking powder 10 mL
  • 1/2 tsp baking soda 2 mL
  • 1 tsp salt 5 mL
  • 3 eggs, beaten
  • 1 cup buttermilk 250 mL
  • 1/2 cup melted butter, divided 125 mL
  • 3 tbsp packed brown sugar 45 mL
  • 3 tbsp maple syrup 45 mL
  • 1 pkg Compliments Candi-To Cherry Tomatoes (approx. 2 cups/500 mL) 255 g/9 oz
  • 2 tbsp finely chopped fresh rosemary 30 mL

Directions

  • Step 1

    Preheat oven to 425°F (220°C). In large bowl, whisk together flour, 1 cup (250 mL) cornmeal, sugar, baking powder, baking soda and salt.

  • Step 2

    In separate bowl, whisk together eggs, buttermilk and 1/3 cup (75 mL) melted butter; stir into flour mixture just until moistened. Set aside.

  • Step 3

    Pour remaining butter into 9-in. (23-cm) cast-iron skillet set over medium heat on stovetop. Stir in brown sugar and maple syrup. When sugar melts and starts to bubble, stir in tomatoes and rosemary. Cook about 3 min., or until tomatoes start to soften (but remain whole). Sprinkle 2 tbsp (30 mL) cornmeal over tomatoes. Do not stir. Spoon reserved batter over top.

  • Step 4

    Transfer to oven. Bake 15 min., or until golden brown and cornbread springs back when gently pressed in centre. Transfer skillet to rack; cool 5 min. Unmold cake onto serving platter. Serve warm or at room temperature.

Tip

Serve with dollop of sour cream or Greek-style yogourt.

Substitute buttermilk with 1 cup (250 mL) milk soured with 1 tbsp (15 mL) lemon juice or vinegar. Let stand 15 min. before using.

Nutrition Facts

  • Nutrition Description Per serving (1/10 of the recipe):
  • Calories 270
  • Fat 12 g
  • Saturated Fat 7 g
  • Carbs 35 g
  • Sugar 14 g
  • Protein 6 g
  • Cholesterol 85 mg
  • Fibre 2 g
  • Sodium 480 mg