• Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Serves: 8

Champagne Grape Cake

  • Recipe Submitted by on

 Ingredients List

  • 2 large eggs, at room temperature
  • 2/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup whole milk
  • 1/2 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • A pinch of sea salt
  • Grated zest of 1 lemon
  • 10 ounces small, fresh purple grapes (I used champagne grapes)


Preheat oven to 350°F
Generously butter and flour an 8” spring form pan, tapping out
any excess flour.
Using an electric mixer fitted with a whisk, beat the eggs and
sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil,
milk, and vanilla extract, and mix well.
Sift the flour, baking powder, and salt into a large bowl. Add
the lemon zest and toss to coat with flour. Spoon the mixture into the bowl of
batter and stir with a wooden spoon until thoroughly blended. Set aside for 10 minutes to allow the flour
to absorb the liquids.
Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan
and smooth out the top with a spatula.
Place the pan in the center of the oven. Bake for 15 minutes,
then, sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and
the cake feels quite firm when pressed with a fingertip, about 30-35 minutes
more. Remove to rack to cool. After 10 minutes, run a knife along the sides of
the pan.

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