Serious Eats: Recipes

Concord Grape and Lemon Upside Down Cake

[Photograph: Anna Markow]

I'd heard of the (almost) seedless Thomcord grape hybrid, and they've been popping up at produce stores all over my Brooklyn neighborhood. The fruits are still very classically purple grape-flavored orbs, with thinner skins and easily edible seeds, not much bigger than poppy seeds and with a similarly pleasant crunch and subtle burst of mild bitterness. They're excellent on their own as a snack, but become as jammy as any other Concords when cooked, so I used them to make a stunning cake.

Though Concord grapes are lovely with spices, I wanted to showcase their perfectly purple flavor with a fairly plain base, and I love the flavor and color combination of grape and lemon.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

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