Side Pannel
Champagne Grape Cake
Champagne Grape Cake
- Recipe Submitted by maryjosh on 10/28/2016
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)
Directions
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.
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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