Upside-down grape and honey cake

Flip cake on it's head.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print
This cake, studded with grapes and drizzled with a red vinegar and honey syrup is made with Greek yoghurt and wholemeal flour for a healthier twist on the classic dessert.
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Upside-down grape honey cake
  • 8 cm rosemary sprig
  • 250 gram small red seedless grapes, halved
  • 1/2 cup (180g) honey
  • 4 free-range eggs
  • ½ cup (125ml) extra virgin olive oil
  • 1/3 cup (95g) greek-style yoghurt
  • 1 teaspoon finely grated lemon rind
  • 1 cup (150g) plain (all-purpose) flour
  • 2/3 cup (100g) plain (all-purpose) wholemeal flour
  • 2 teaspoons baking powder
  • 1 cup (280g) greek-style yoghurt, extra
Red wine vinegar syrup
  • ½ cup (125ml) red wine vinegar
  • ¾ cup (270g) honey


  • 1
    Preheat oven to 140°C/280°F fan-forced. Grease and line base and side of a 22cm (8¾-inch) round cake pan, extending the paper 5cm above the edge.
  • 2
    Make red wine vinegar syrup. Bring ingredients to the boil in a medium saucepan over medium heat, stirring, until well combined. Boil rapidly for 5 minutes or until syrupy and reduced to ½ cup (125ml). Pour into cake pan to cover the base. Cool 5 minutes.
  • 3
    Place rosemary sprig in the centre of the syrup. Taking care as the syrup will still be hot, arrange grape halves snugly, cut-side up, in concentric circles starting from the outside of the pan, until syrup is covered.
  • 4
    Beat honey and eggs in a large bowl with an electric mixer on high speed for 8 minutes or until almost tripled in volume. With the motor operating, gradually add oil, then yoghurt and rind, beating briefly just to combine.
  • 5
    Sift flours and baking powder over egg mixture, return husks to bowl. Using a balloon whisk, gently stir dry mixture into egg mixture, taking care not to deflate the mixture. Pour mixture into pan; level surface.
  • 6
    Bake cake, on the lowest shelf, for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes.
  • 7
    Cut back the paper collar, then using a tea towel or oven mitts, invert the hot cake onto a serving plate. Cool completely. Serve cake with extra yoghurt.


This cake is best made on day of serving.

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