Upside-Down Tomato Corn Cake
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe showcases locally grown tomatoes as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Nothing says summer like tomatoes and corn—and this dish is a true seasonal showstopper. Heirloom tomato slices create a mosaic-like crown once flipped from the pan, revealing a golden cornbread base studded with fresh corn kernels and savory sun-dried tomatoes.
Makes 1 cake
INGREDIENTS
3 medium-sized heirloom tomatoes, sliced into ½ inch rounds
2 ½ cups fine cornmeal
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 cup fresh corn kernels (about 2 ears of corn)
½ cup reconstituted sundried tomatoes
1 ½ cups buttermilk
2 large eggs
6 tablespoons of butter, melted
½ cup granulated sugar, divided
PREPARATION
- Preheat the oven to 400°F.
- Place the sliced tomatoes on a paper towel-lined baking sheet. Sprinkle with salt and let sit for 20 minutes. Pat with dry paper towels to extract extra moisture.
- Prepare your pan. You can use a 10-inch cast iron skillet or a 9 x 13-inch cake pan. Line the bottom of the pan with parchment paper.
- In a medium bowl, mix cornmeal, flour, baking powder, baking soda, salt, corn kernels, and sundried tomatoes.
- In a large bowl, mix buttermilk, eggs, butter, and ¼ cup sugar.
- Add dry ingredients to wet ingredients, incorporating a little bit at a time until just mixed, and there are no dry streaks.
- Sprinkle the remaining ¼ cup of sugar on the bottom of the pan.
- Layer sliced tomatoes, overlapping slightly to make an attractive pattern.
- Evenly spoon batter over the top of the sliced tomatoes.
- Bake for 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes and then invert onto a big plate or baking tray.
- Let cool slightly before slicing.
