Sweet & Savory Tomato Heirloom Upside Down Cake
Valarie made this beautiful sweet & savory upside down heirloom tomato cake. I found a similar recipe a few days ago online by Chef John Karangis that looked so beautiful. Since you first eat with your eyes, I could already taste it when I mentioned it to Valarie. Her variation is a fragrant upside down tomato cake. After Valarie and I talked it over with our friend Chef Jake Hizny, she spent Saturday afternoon baking this beautiful sweet and savory upside down tomato cake. She put two layers of these these beautiful heirloom tomatoes from Old Tioga Farm at the bottom of her springform pan and poured a mixture of butter, brown sugar and fall blossom honey between them before pouring her cake mix of corn meal and flour with vanilla, ginger and granulated brown sugar and milk.
When she released the spring on the pan and emptied the pie tin upside down, this beautiful gourmet dish appeared. It takes as amazing as it looks. A real show stopper visually as well as flavor.
She garnished it with two tomatoes, some fresh basil, rosemary and drizzled with a balsamic glaze.
- Prep Time: 20 minutes
- Cook Time: Approximately 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- 1/4 cup of local Fall Blossom Honey
- 1/2 cup of AP flour
- 1/4 cup of cornmeal
- 2 tsp. of baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 2 large eggs
- 2 Tbsp. of Olive Oil
- 2–3 Heirloom tomatoes, sliced thin
- Tri-color cherry tomatoes, approximately 10
- 1 Cup of sugar
- 1 1/2 sticks of unsalted butter
- 1/2 cup of whole milk
- 1 tsp. madagascar vanilla extract
- 1/2 cup of brown sugar
Preheat your oven to 350 degrees. Line a 9-inch springform pan with parchment paper.In a small saucepan preheated to medium heat, melt 1/2 stick butter with brown sugar & honey. Stir to combine. Take half of the tomato slices and lay them cut sized down in a pretty arrangement. Pour the melted butter into the cake pan over tomatoes. Then take the remaining tomato slices and place them on top of the first layer of tomatoes filling in any gaps.
In a medium bowl, mix together flour, cornmeal, baking powder, ginger, and salt. In a small mixing bowl, combine milk and vanilla. In a mixer fitted with a paddle attachment, mix together 1 stick of butter and 1 cup granulated sugar on medium until pale in color. Next, add the eggs one at a time until mix until well combined. Add the dry ingredients in batches in between the milk and vanilla. Once the batter has formed pour it into the baking pan.
Place the cake onto a baking sheet and bake for about 1 hour or until a tooth inserted into the middle runs clean. Remove the cake from the oven and let cool for 15-20 minutes before inverting onto a platter. Slice and serve with a garnish of fresh basil, rosemary and balsamic glaze.
Make sure to use parchment paper at the bottom of the cake pan.
Keywords: Sweet & Savory Heirloom Tomato Upside Down Cake