UPSIDE-DOWN GRAPE-MASCARPONE CAKE

By BobD

Ingredients

• Yield: Makes 8 to 10 servings
• Nonstick vegetable oil spray
• 3 1/4 cups red seedless grapes, divided
• 2 tablespoons frozen grape juice concentrate (with Concord grapes), thawed
• 1 cup sugar, divided
• 2 teaspoons cornstarch
• 1 1/2 teaspoons raspberry vinegar
• 1 1/2 8-ounce packages cream cheese, room temperature
• 1 1/2 tablespoons all purpose flour
• 1 8-ounce container mascarpone cheese
• 3 large eggs

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 350F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray.

Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.

Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.

Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.

Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.