Upside Down Vegetable Beef Cake
Discover a delightful twist on dinner with our savory Upside Down Vegetable Beef Cake! This one-of-a-kind dish layers a hearty medley of seasoned ground beef, zucchini, red bell peppers, and carrots beneath a golden, slightly sweet cornbread crust. With tender vegetables, warm spices like cumin and paprika, and a perfectly moist cornbread topping made from scratch, this recipe transforms comfort food into a show-stopping centerpiece. Baked to perfection in just under an hour, it’s an easy, family-friendly weeknight meal that’s as visually stunning as it is satisfying. Serve it inverted for a dramatic reveal, and garnish with fresh parsley for a colorful finishing touch. Perfect for busy weeknights or casual entertaining, this Upside Down Vegetable Beef Cake is a must-try fusion of flavors and textures!
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Recipe Information
Ingredients
- 450 grams ground beef
- 1 large yellow onion, diced
- 1 cup carrots, shredded
- 1 cup zucchini, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 1 large egg
- 4 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan or ovenproof skillet.
In a large skillet, heat olive oil over medium heat. Add the diced onion, shredded carrots, diced zucchini, and diced red bell pepper. Cook for about 5 minutes, until the vegetables are slightly tender.
Add garlic and ground beef to the skillet, breaking the meat apart with a spoon. Cook until the beef is browned and fully cooked, about 8 minutes. Drain off any excess fat.
Season the beef and vegetable mixture with cumin, paprika, salt, and black pepper. Stir to combine and then spread the mixture evenly across the bottom of the prepared cake pan or skillet.
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, and a pinch of salt.
In a separate bowl, whisk together the milk, egg, and melted butter. Gradually combine the wet ingredients into the dry ingredients, stirring until just combined to form a batter.
Pour the batter evenly over the beef and vegetable mixture, smoothing the top with a spatula if needed.
Place the pan in the oven and bake for 25-30 minutes, or until the cornbread topping is golden and a toothpick inserted into the center of the bread comes out clean.
Remove the pan from the oven and allow it to cool for 5 minutes. Run a knife around the edges of the cake to loosen, and then carefully invert it onto a serving plate.
Garnish with chopped parsley, if desired, and serve warm. Enjoy your savory Upside Down Vegetable Beef Cake!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 56.0 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 540 mg | 42% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3201 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
