Appetizers
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Snacks
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Desserts

Vegetable Upside Down Cake

Jr Iron Chef Vermont: Master Cat Chefs

A delicious and nutritious alternative to a classic dessert.  This cake makes a wonderful snack, appetizer, or side dish.

Prep Time

15 minutes

Cook Time

30 minutes

Yield

12 Servings

Ingredients

3 tablespoons breadcrumbs
3 tablespoons oil (plus some to coat the pan)
1 cup onion (chopped)
1 cup parsnip (sliced thin)
1 cup celeriac (sliced thin)
1 cup carrot (sliced thin)
3⁄4 teaspoon salt
4 cups cauliflower (chopped)
4 cups kale (shredded)
1 cup bell pepper, red (minced)
1 cup corn (frozen)
5 cloves garlic (minced)
1⁄2 teaspoon black pepper
5 scallion (minced)
1⁄2 teaspoon cayenne pepper
1 cup flour, white
1 cup flour, whole wheat
1 teaspoon baking powder
1⁄2 teaspoon baking soda
3⁄4 teaspoon salt
2 1⁄2 tablespoons sugar
1 teaspoon basil, dried
1 teaspoon thyme, dried
1 teaspoon marjoram, dried (or substitute 1 tablespoon fresh minced. Oregano works too.)
2 tablespoons dill, fresh
5 tablespoons butter (melted)
2 egg
1 cup yogurt
1 cup cheese, sharp cheddar (grated)

Instructions

Vegetable Prep:

  1. Oil the cake pan and line with bread crumbs.
  2. Add oil, onions, parsnips, carrots, and celeriac to a large frying pan.
  3. Heat to medium-high heat, Saute for 8 minutes, stirring occasionally.
  4. Add cauliflower, kale and salt to pan.
  5. Cover and saute for 8 minutes, stirring occasionally.
  6. Add cauliflower, kale, and salt to the saute.  Continue cooking covered, stirring occasionally.
  7. Add corn, black pepper, cayenne pepper, bell pepper, garlic, and scallions, cover and cook for 2 more minutes.
  8. Spread hot vegetables evenly in the cake pan, sprinkle cheese over the top.  Let stand.

Cake Prep:

  1. Preheat oven to 350 degrees.
  2. Sift flours, baking soda, baking powder and salt in a large bowl.
  3. Add sugar and herbs to the bowl and mix well.
  4. Make a well in the center of the mixture.
  5. In a seperate bowl, beat eggs, yogurt and butter together.
  6. Pour this mixture into the well.
  7. Mix minimally but thoroughly.
  8. Pour batter over the vegetables evenly.
  9. Bake for 30 minutes, or until a knife put through the center comes out clean.