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Grape Harvest Cake

Serves 12
Time 1 hr 20 min
This very tender, flavorful cake features juicy baked grapes and a splash of olive oil. Serve it as a breakfast, brunch or tea cake, or top it with a dollop of sweetened whipped cream for a sophisticated dessert.
Special Diets:
Ingredients
  • 5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
  • 2/3 cup sugar, plus 1 tablespoon, divided
  • 2 large eggs plus 1 large egg yolk, divided
  • 3 tablespoons extra-virgin olive oil
  • 1 3/4 cup all-purpose flour, plus more for flouring the pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup low-fat buttermilk
  • 2 1/4 cups (3/4 pound) red seedless grapes
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Method

Preheat the oven to 350°F.

Butter a 9-inch metal cake pan and line the bottom with a round of parchment paper.

Butter the paper and then coat the pan with flour.

In the bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down the sides of the bowl frequently.

Beat in eggs one at a time. Beat in yolk, followed by olive oil.

Sift together flour, baking powder and salt in separate bowl.

On low speed, beat in the flour mixture in three additions, alternating with additions of buttermilk and scraping down the sides of the bowl frequently.

Stir in half the grapes and pour the batter into the prepared pan.

Sprinkle the top with remaining grapes and remaining 1 tablespoon sugar.

Bake until the cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes. Cool the cake in the pan 15 minutes.

Run a knife around the edges of the pan, then invert, peel off the paper and cool the cake upright on a rack. Serve warm or room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
  • 2/3 cup sugar, plus 1 tablespoon, divided
  • 2 large eggs plus 1 large egg yolk, divided
  • 3 tablespoons extra-virgin olive oil
  • 1 3/4 cup all-purpose flour, plus more for flouring the pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup low-fat buttermilk
  • 2 1/4 cups (3/4 pound) red seedless grapes
Shop with Prime

Exclusively for Prime members in select ZIP codes.