Serious Eats: Recipes
Concord Grape and Lemon Upside Down Cake
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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