Grape Upside-Down Chiffon Cake

The end of the summer is near and I’m already reminiscing about our leisurely days on the beaches of the lovely island of Evia.

Every day the farmers would pack produce in their pick-up trucks and would drive around our village selling figs, pears, apricots, plums, and grapes. Using megaphones, they would announce their presence and this would be my cue to get my wallet and run to the street and shop. Figs and apricots were for breakfast every single day. While waiting for the sunset, we would pick up some sunshine-heavy grapes and enjoy them on the beach. This was our favorite time of the day!

This week our Tuesdays with Dorie baking group is making a Nectarine Upside-Down Chiffon Cake. My cake simply became a Grape Upside-Down Chiffon Cake with a Mediterranean Twist. Grapes, hazelnuts, olive oil, lemon peel, vanilla and reduced fruity white wine were my substitutions to the original recipe. The baking time was increased by 10 min.

The recipe is versatile and open to interpretations, so please go and play in the kitchen. It is still summer!

And a slice:

Note:

For the topping: 2 Tbs unsalted butter, 1 Tbs white sugar, grapes

For the streusel: 1/3 cup roasted hazelnuts, 1/3 cup all-purpose flour, ¼ cup packed dark brown sugar, 4 tablespoons unsalted butter, ½ cup quick-cooking oats

For the chiffon cake: 1 1/3 cup granulated sugar, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt, 1 tsp pure vanilla, 4 large eggs, 2 large egg whites, ¼ cup fruity olive oil, ¼ cup cold-processed sunflower oil, lemon peel from 1 lemon, 1 cup white dessert wine (reduced to ½ cup)

If you would like to make summer last, please visit Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery who are the hosts this week.

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17 thoughts on “Grape Upside-Down Chiffon Cake

  1. oh i absolutely love your version.. a while back on one of the episodes of masterchef australia.. maggie beer had an upside down grape cake.. with more or less the same flavours as yours.. and I have been wanting to make it since that day!!! yours is just beautiful.. love the mediterranean twist!!!

  2. Cher says:

    A very lovely adaptation – I enjoy seeing how people are adjusting the fruit to reflect what is fresh and seasonal in their region.

  3. Mmmmmm grapes! I never would have thought of that! Love your take on this one!

  4. Cindy Harris says:

    Looks like you made it delicious!

  5. What a very interesting twist! Looks delicious! I had to use plums as nectarines were not available.

    http://www.imathomebaking.com

  6. Thank you for reminding me to bake with grapes this month. Your cake turned out gorgeous!!

  7. Grapes are a vary interesting addition. Yummy!

  8. Very creative…beautiful cake!! Totally delicious looking!!

  9. Monica says:

    Using grapes was a great idea! Really creative!

  10. Grapes! I am absolutely stunned. Your cake looks beautiful. Thanks for sharing.
    Catherine http://praycookblog.com/2012/09/twd-bwj-nectarine-upside-down-chiffon-cake/

  11. Love your Mediterranean twist on the recipe. A version with grapes sounds intriguing.

  12. Piebird says:

    What Interesting twist on this recipe! Your flavor combinations are tempting me to try this again.

  13. Teresa says:

    Nice variation! It really is a recipe to play with, isn’t it?

  14. smarkies says:

    You used grapes! Wow! Never would I have thought of that.
    It looks beautiful!

  15. I am always curious to see how you will adapt the recipe!! 🙂 Good Job! The vacation to the island sounded wonderful.

  16. Ckay says:

    Thank you for teaching me that grapes can be bakes “fresh”.
    I always use raisins for baking and never thought of try with fresh one.
    You made a beautiful cake
    PS. Thank you for having visited my blog

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