Saturday, February 19, 2011
Winemakers Grape Cake
I've seen photos of this cake several times. It got to the point that I didn't care what in the heck it tasted like, I wanted to make it because it looked so daggone cool. I bought grapes to make it. Please don't ask how many boxes of grapes went to the compost bin. We're just not dessert eaters. So, it didn't get made. Perpetual menu item. Always a bridesmaid, never the bride. Well, this last weekend, this cake became the bride. Thank goodness! It was easy to make, tasted really good and yes, it looked incredible. We ate it for dessert, then we ate it for breakfast. It was great both times. I'd have liked for it to be just a wee bit more moist but my guess is that how it tasted was how it's supposed to taste. We'll make it again - for the cool factor and the fact it really does taste great.
Winemakers Grape Cake
Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 c sugar
4 T unsalted butter, melted
1/4 c extra-virgin olive oil
1/3 c milk
1/2 t vanilla
1 1/2 c flour
3/4 t baking powder
A pinch of salt
zest of 1 lemon
zest of 1 orange
10 oz small, fresh purple grapes
Powdered sugar, for garnish
Preheat your oven to 350°. Butter and flour your springform pan. Make sure you shake out any excess flour.
Combine the eggs and sugar in your mixer. Beat them until they're thick and lemon-colored.
Then, add the butter, olive oil, milk and vanilla.
Mix them until they're blended.
Next, your dry ingredients. Sift the flour into a large bowl. Add the baking powder and salt. Then, add the lemon zest and the orange zest.
Toss them well to assure they're well coated with flour.
Pour the flour mixture into the egg/sugar mixture. Stir with a wooden spoon until well blended.
Put the bowl aside for 10 minutes. That will allow time for the flour to absorb the liquids.
Stir the grapes into the batter.
Spoon the batter into the springform pan.
Arrange the grapes in a pleasing pattern.
Bake for 55 minutes at 350. The top will be dark golden brown and will feel quite firm when pressed. Cool, the top with a dusting of powdered sugar. Serve in thin wedges.
adapted from Epicurious