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Tiny Grape Upside-Down Cakes

October 2009
Tiny Grape Upside-Down Cakes

by 2 people

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Serve these mini cakes as a sweet breakfast treat or with whipped cream for dessert.

Makes: 12 servings

Prep: 20 mins

Bake: 20 mins

  • 1/2 cup apple jelly
  • 1 cup seedless green grapes, halved lengthwise
  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • Confectioners' sugar, for dusting
  1. Preheat the oven to 400 degrees . Grease a 12-cup muffin pan and place 2 teaspoons apple jelly and a layer of grape halves at the bottom of each cup.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder and salt; stir in the walnuts. In a medium bowl, whisk together the milk, butter and egg. Stir into the flour mixture until just combined.
  3. Divide the batter among the muffin cups. Bake until golden and a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Let cool on a rack for about 2 minutes, then invert onto the rack to cool completely. Dust with the confectioners' sugar before serving.
Tip How-to/Grapes:
  • Choose grapes that are smooth, plump and firmly attached to the stem.
  • Refrigerate grapes for up to a week.
  • Rinse grapes under water and pat dry.