Fall Harvest Grape Cake from The Lazy Italian
Ingredients
- 2 cups small seedless grapes (Thompson or Concord grapes work well)
- 1 1⁄3 cups all-purpose flour (plus extra for dusting the grapes)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 large egg
- 1 large egg yolk
- ½ cup + 3 tablespoons sugar
- zest of 1 organic orange or 1 organic lemon
- 1 tsp pure vanilla extract
- ¼ cup light tasting olive oil (or vegetable oil)
- ½ cup plain Greek yogurt
- ¼ cup milk
- 2-3 tbsp Lars sugar crystals *Optional
- 2-3 tbsp slivered almonds *Optional
Instructions
- Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch cake pan or springform pan. You can also use parchment paper instead of the butter and flour.
- Lightly dust the grapes in 1 tablespoon of flour. Set them aside.
- Whisk together the flour, baking powder and baking soda in a medium bowl, set aside.
- In a large mixing bowl, or the bowl of your stand mixer, beat the eggs and sugar on medium speed until light and fluffy, about 3 minutes. Add the zest and vanilla extract and beat until combined.
- Reduce speed to low and slowly add the oil. Slowly add the yogurt and milk and beat until combined.
- Still on low speed, slowly add the flour mixture just until combined, do not over mix.
- Turn the mixer off and add half the grapes into the batter and mix with a spatula. Pour into the pan and spread evenly. Top with the remaining grapes, and very gently press them down with your hand or spatula.
- Bake for approximately 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool before removing from the pan.
Notes
Optional: Sprinkle 2 tablespoons of granulated sugar on top and add slivered almonds before baking.
Tried this recipe?Let us know how it was!
