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Tomato Upside-Down Cake

Tomato Upside-Down Cake

Prep Time: 15 mins

Total Time: 50 mins

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

Method

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.

Characteristics

Baked Goods Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/10 of the recipe):

Calories:: 270

Fat:: 12 g

Saturated Fat:: 7 g

Carbs:: 35 g

Fibre:: 2 g

Sugar:: 14 g

Cholesterol:: 85 mg

Protein:: 6 g

Sodium:: 480 mg

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