Coffee-Caramel Eggplant Upside-Down Cake | TASTE
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Ingredients
- ¼ c olive oil, plus extra for brushing
- 2 medium unpeeled eggplant, roughly 2 lbs, or 8 cups diced
- 1 ¼ c sugar
- ½ c black drip coffee
- 3 egg
- 1 ½ c brown sugar
- 1 c sugar
- 1 ½ c olive oil
- 1 ½ c buttermilk
- 3 lemons, zested
- 2 c all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- Whipped cream for serving
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