Kip Wilcox ordered this unusual, very attractive upside-down cake topped with glistening fruit at Hazelnut Kitchen, a wonderful restaurant in Trumansburg, New York. Then she developed this simple version that lends itself to many other fruits, as you can see in the variations below. While the cake bakes, the juices of the fruit seep into the topping and batter, creating a moist, fruity cake that is even more tantalizing topped with a scoop of vanilla ice cream. Easily made and portable, it is perfect for brunch, summer picnics, potlucks, or just dinner at home.
Yields one 9-inch cake
Serves 6 to 8
Prep time: 20 to 25 minutes
Baking time: 35 to 40 minutes
3 tablespoons butter
¾ cup packed brown sugar
2 cups halved cherry tomatoes
⅔ cup butter, at room temperature
½ cup packed brown sugar
1 teaspoon pure vanilla extract
1 large egg
1½ cups unbleached white all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup buttermilk
Ice cream or whipped cream, for serving
Preheat the oven to 375°F.
In a 9-inch ovenproof skillet, melt the butter on low heat. Stir in the brown sugar until well mixed and remove from the heat. Arrange the tomatoes, cut side down, in the pan, close together or overlapping; they’ll shrink as they bake. Set aside.
Make the cake batter: In a large bowl, beat the butter and brown sugar with an electric mixer or by hand until creamy. Beat in the vanilla and egg. In a separate, smaller bowl, sift together the flour, baking soda, baking powder, and salt.
Alternating, add the flour mixture and the buttermilk to the butter mixture in three additions, mixing between each just until the flour is incorporated. Do not overmix. Scoop the batter onto the tomatoes in small spoonfuls. Try not to leave gaps, although the batter will smooth out in the oven.
Bake until a knife inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow the cake to sit in the pan for 15 to 20 minutes before inverting onto a plate.
Serve warm, topped with ice cream or whipped cream.
• Replace tomatoes with 2 cups sliced pitted peaches, nectarines, plums, apples, or mangoes, or pitted cherries.
• Add the zest of 1 lemon or lime to the cake batter.
• Add 1 teaspoon ground cinnamon to the batter.
Cherry Tomato Upside-Down Cake is a beautiful addition to a brunch alongside Herbed Baked Eggs in a Ramekin. Make it for dessert after Asparagus with Fried Eggs and Sizzled Shallots or Award-Winning Chili with Chocolate and Stout.