Tomato Upside Down Cake

Tomato Upside Down Cake

By Chef Thomas Schmidt

Yield 8 mini or 4 small appetizers, may be served with arugula salad


  • 1 tablespoon water
  • ½ cup sugar
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • 2 tablespoons vodka (may use water in place of vodka)
  • 16 heirloom cherry tomatoes, Sweet Million or Sun Gold


  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ ounces butter, softened
  • 1 ½ ounces goat cheese
  • ¼ cup sugar
  • 1 egg
  • ¼ cup fresh tomato purée
  • ¼ cup buttermilk
  • ½ teaspoon vodka (may use water in place of vodka)
  • 1 tablespoon chopped basil
  • 2 tablespoons tomato paste
  • 1/8 teaspoon black pepper

In small saucepan, heat water and sugar until it becomes a light honey color. Add butter, lemon juice and vodka. Immediately pour onto bottom of 8 greased 2 ounce ramekins or 4 greased 4 ounce ramekins. Cut each tomato in half and place two halves on top of caramel, cut side down. If using 4 ounce containers, place 4 halves on top of caramel, cut side down.

In one bowl, sift together the flour, baking powder and salt.

In another bowl, cream butter, goat cheese and sugar until light, add in egg.

In a third bowl, mix tomato purée, buttermilk, vodka, basil, tomato paste and pepper.

Incorporate dry, alternating with wet, ingredients in a large bowl. When the liquid is incorporated, pour on top of tomatoes in prepared containers. Bake in a 350 °oven until puffed and done in center, 10-15 minutes. For 4 ounce containers about 20 minutes.