Rated 5.0 stars by 3 users
Dessert
American
8 servings
10 minutes
55 minutes
347
A Grape Cake for the Fall and Winter Season!
½ cup butter, softened
¾ cup granulated sugar
2 each eggs
1 each zest from one lemon
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2/3 cup buttermilk
2 tbsp brown sugar
2 ½ cups Red Muscatos® grapes, washed, dried and halved (or other Grapes in season)
Preheat oven to 350 °F. Cover the bottom of a 9-inch cake pan or springform pan with parchment paper. Grease and flour pan and parchment liner.
In the bowl of a stand mixer, cream together butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly between each addition. Mix in vanilla and lemon zest.
In a medium bowl, whisk together flour, baking powder and salt.
Turn mixer to low. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture.
Coat the bottom of the prepared pan with brown sugar in an even layer. Add grapes and make sure they completely cover the bottom of the pan. Carefully spoon batter over grapes and spread into an even layer.
Bake for 55-60 minutes or until golden brown, insert a toothpick in the center of the cake, when it comes out clean it's done.
Allow to cool for 20 minutes before turning out of the pan. Enjoy with whipped cream or dust with powdered sugar.
