Upside Down Vegetable Cake
Discover the perfect blend of savory and stunning with this Upside Down Vegetable Cake, a unique twist on traditional baking. Featuring an array of colorful vegetables like zucchini, carrots, cherry tomatoes, and red bell peppers, this recipe transforms humble produce into an eye-catching centerpiece. The caramelized layer of vibrant, sautéed vegetables creates a flavorful base that pairs beautifully with the herb-infused, fluffy cake batter. Flavored with fresh parsley and thyme, and lightly sweetened with just a touch of sugar, this dish balances sweet and savory perfectly. Ideal for brunch, a vegetarian dinner, or a creative side dish, this visually striking cake is baked to golden perfection and inverted for a stunning presentation. With a prep time of just 25 minutes and simple pantry-staple ingredients, it's both easy to make and impressively refined. Serve warm, garnished with fresh herbs for a crowd-pleasing dish that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 medium zucchini
- 2 medium carrot
- 1 red bell pepper
- 1 small yellow onion
- 10 cherry tomatoes
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 0.75 cup milk
- 1 egg
- 4 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and prepare a 9-inch round cake pan by greasing it with a tablespoon of olive oil.
Thinly slice the zucchini, carrots, and red bell pepper. Dice the onion. Halve the cherry tomatoes.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, carrot, and red bell pepper. Cook for 5 minutes, stirring occasionally. Add the zucchini, cherry tomatoes, balsamic vinegar, salt, and black pepper. Continue cooking for another 5 minutes, then remove from heat.
Spread the sautéed vegetables evenly over the bottom of the prepared cake pan.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, chopped parsley, and thyme.
In a separate bowl, combine the milk, egg, and melted butter. Whisk until smooth.
Gradually add the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
Pour the batter over the vegetables in the cake pan and smooth it out with a spatula.
Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5–10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving platter.
Slice and serve warm. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 80.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 585 mg | 45% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5268 mg | 112% | |
*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.
