Cast Iron Grape Upside Down Cake with Balsamic
A sophisticated take on classic upside-down cake, featuring jewel-toned grapes caramelized with balsamic vinegar and brown sugar, topped with a tender olive oil cake infused with fresh rosemary. The combination of tangy yogurt, fruity olive oil, and herbaceous rosemary creates depth against the sweet-tart grape topping. Serve at room temperature for dessert or with coffee as an afternoon treat. This version distinguishes itself through the unusual pairing of balsamic and rosemary, the fruit layer beyond simple caramelized sugar.
Ingredients
- 1 ¼ lb black or dark purple grapes, stemmed and quartered if large
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- ½ cup plain yogurt
- 3 large eggsapplesauce (3/4 cup) + baking soda (1/4 tsp)3 eggs to 3/4 cup applesauce + 1/4 tsp baking sodaveganeggs-free
denser crumb
Full guide → - 2 teaspoon fresh rosemary, finely chopped
- ½ teaspoon vanilla extract
- 2 tablespoon unsalted butter
- 2 tablespoon light brown sugar, packed
- 2 teaspoon thick balsamic vinegar
- 2 teaspoon cornstarch
Instructions
- 1
Preheat oven to 350°F.
- 2
Wash grapes and remove from stems. If large, coarsely chop into quarters.
- 3
Whisk together flour, baking powder, and salt in a large bowl.
- 4
In another bowl, whisk sugar and olive oil until sugar dissolves and mixture becomes fluffy.
- 5
Whisk yogurt, eggs, rosemary, and vanilla into the sugar mixture until combined.
- 6
Fold flour mixture into wet ingredients and whisk until just combined.
- 7
Heat a 9-inch cast iron skillet over medium-high heat and melt butter.
- 8
When butter foams, stir in brown sugar and cook until dissolved and melting.
- 9
Add grapes and cook until softened, about 3 minutes. Press gently with spatula to release juices.
- 10
Stir balsamic vinegar and cornstarch into grapes.
- 11
Remove from heat. Slowly pour batter over grapes and spread evenly with a rubber scraper.
- 12
Bake until a toothpick inserted in center comes out clean and top is lightly browned, about 30 minutes.
- 13
Cool in pan for 15 minutes.
- 14
Run a knife along the sides. Place a cooling rack over the skillet and carefully invert the cake, keeping skillet on top.
- 15
Cool for about 1 hour, then slowly remove skillet.
- 16
Cool to room temperature, about 30 more minutes, before serving.
Tips
Press grapes gently with a spatula during caramelization to release their juices, which creates a glossy, flavorful topping layer.
Keep the cast iron skillet inverted over the cooling cake for the full hour to help the topping set and adhere properly.
Use grapes at peak ripeness for maximum juice and natural sweetness; if grapes are very large, quarter them for even cooking.
Good to Know
Cover and refrigerate up to 3 days. Serve at room temperature or gently warmed.
Prepare batter up to 4 hours ahead and refrigerate. Assemble and bake when ready. Can be baked up to 1 day ahead and stored covered at room temperature.
Cut into wedges and serve at room temperature with Greek yogurt, whipped cream, or vanilla ice cream.
Common Mistakes
Pour batter too quickly over grapes to avoid displacing the topping layer; spread gently with a scraper.
Remove the skillet too early during cooling to avoid the topping collapsing or sticking; wait at least 1 hour.
Skip pressing grapes during caramelization to avoid a dry topping; releasing juices is crucial for flavor and texture.
Substitutions
Dairy-Free Swaps
Vegan Options
denser crumb
Full guide →General Alternatives
FAQ
Can I use red grapes instead of dark purple grapes?
Yes, red grapes work but will produce a lighter topping. Dark purple grapes create a more dramatic visual presentation and have slightly deeper flavor. The cooking time may vary slightly depending on grape size and moisture content.
What if I don't have a cast iron skillet?
Use a 9-inch round cake pan with high sides, preferably metal. The cooking time should remain the same. Cast iron distributes heat evenly and aids inversion, but a sturdy metal pan is an acceptable substitute.
How long can I keep the cooled cake and can I freeze it?
The cake keeps covered at room temperature for 1 day or refrigerated for 3 days. It can be frozen whole or in slices, wrapped tightly, for up to 1 month. Thaw at room temperature before serving.