Concorde Grape Cake

Concorde Grape Cake


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This upside-down cake with sweet, homemade grape jam evokes thoughts of a classic teatime—it’s perfect for an afternoon sweet treat!

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Chicago, IL

Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • For the cake:
  • 1 ½ sticks unsalted butter
  • 1 cup packed brown sugar
  • 1 tablespoon honey
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup milk
  • For the jam:
  • 1 pound concord grapes
  • 1 cup sugar
  • 1 tablespoon lemon juice

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For the cake:
Preheat the oven to 350F.
Stir in 6 tablespoons butter, brown sugar and honey in a medium pan over low heat until everything is blended into a smooth sauce.
Transfer to a 9-inch cake pan and coat the bottom.
Mix flour, baking powder, salt, and lemon zest in a large bowl.
In a separate bowl, beat the remaining 6 tablespoons of butter until light until adding sugar and creaming together.
Beat the eggs into the butter mix then add the dry ingredients with the milk, mixing until blended.
Spoon batter over the sugar and honey mix.
Bake for 1 hour, and then cool in the pan for 30 minutes.
Turn upside-down on a wire rack.
For the jam:
Remove the skins from the grapes and put them in a food processor. Pulse with ¼ cup sugar until completely pureed.
Add the pureed skins, peeled grapes, lemon juice, and remaining ¾ cup sugar in a heavy-bottomed saucepan. Bring to a boil then reduce to a low heat then stir until thickened.
Strain hot jam and discard seeds.
Spread the jam over the warm cake and let cool completely before serving!

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