Tomato Upside-Down Cake

Prep time: 15min
Total time: 50min
Serves: 10
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
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
cholestrol
85 mg
fibre
2 g
sodium
480 mg

Directions

  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.

  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.

  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.

  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.