Description
This rustic and moist Grape Cake recipe combines juicy fresh grapes with a tender, flavorful batter enhanced by lemon zest and vanilla. Perfect for a simple dessert or afternoon treat, it features olive oil for a moist texture and can be made with gluten-free flour for dietary preferences.
Ingredients
Scale
For the Cake:
- 1 ½ cups (180g) all-purpose flour (or gluten-free flour blend)
- 1 cup (200g) granulated sugar
- ½ cup (120ml) extra virgin olive oil
- 2 large eggs
- ½ cup (120ml) milk (or plant-based milk)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups (225g) fresh seedless grapes (red or black)
Optional for Garnish:
- Powdered sugar for dusting
- Additional grapes or mint leaves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.
- Prepare the Grapes: Wash and dry the grapes thoroughly. If the grapes are large, slice them in half to prevent them from sinking to the bottom of the batter during baking. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures even distribution of leavening and seasoning in the cake.
- Combine the Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the olive oil, milk, vanilla extract, and lemon zest until the mixture is smooth and well combined.
- Create the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until smooth and lump-free. Avoid overmixing to keep the cake tender.
- Fold in the Grapes: Gently fold in about 1 cup of the prepared grapes into the batter, reserving the remaining ½ cup to top the cake later. This distributes the grapes throughout the cake for balanced flavor and texture.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Scatter the reserved grapes evenly over the surface to enhance presentation and add bursts of sweetness.
- Bake and Cool: Bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish and Serve: Just before serving, dust the top of the cooled cake with powdered sugar. Optionally, garnish with additional grapes or fresh mint leaves for an appealing finish.
Notes
- Using seedless grapes enhances the eating experience by avoiding any seeds.
- If large grapes are not halved, they may sink to the bottom, so cutting them is important for even distribution.
- Olive oil keeps the cake moist and adds a subtle fruity flavor, but you may substitute with another neutral oil if preferred.
- This cake can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- For a dairy-free version, use plant-based milk such as almond or oat milk.
- Ensure the cake is fully cooled before dusting with powdered sugar to prevent melting and clumping.
