The Grape Cake is the classic pantry dessert our grandmother used to make, very soft and delicious in its simplicity, with juicy and tasty grapes diving into the batter of this typically autumn rustic recipe.
A soft cake that I made today with Concord Grapes but you can also prepare it with common Black Grapes or White Grapes, easy and wholesome with just few simple basic ingredients: eggs, sugar, flour, baking powder, a little butter and fresh seasonal grapes.
I chose Concord Grapes, much loved by children, for its intense aroma, its small round berries, and the pleasant taste that vaguely recalls strawberries from which it takes its name.
This type of grape is typical of the end of summer and marks the beginning of autumn, but with this basic recipe, you can make this Grape Cake all winter simply by replacing it with common table grapes.
Ideal for breakfast or a snack, during baking it will release a delicious and enveloping aroma, and you will be eager to take it out of the oven.
A simple and tasty cake, the classic homemade dessert that is somewhat retro like apple pie, definitely easy, which once discovered you will love to prepare over and over again.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: cake diameter 22/
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 301.67 (Kcal)
- Carbohydrates 43.35 (g) of which sugars 19.90 (g)
- Proteins 4.45 (g)
- Fat 13.65 (g) of which saturated 2.37 (g)of which unsaturated 10.70 (g)
- Fibers 0.81 (g)
- Sodium 95.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup potato starch
- 1/2 cup granulated sugar
- 2 eggs (large)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 14 oz grapes (black, white, concord)
- 1/2 lemon (zest)
- 1 packet baking powder
- salt (a pinch)
Tools
- Bowl
- Electric Mixer
- Baking Pan
Steps
Place the eggs and sugar in a bowl and start working them with an electric mixer until the mixture is fluffy, light, and creamy. Gradually add the oil while continuing to mix. In a separate bowl, mix the flour, potato starch, baking powder, grated lemon zest, and a pinch of salt.
Start adding the flour mixture to the batter little by little, alternating it with the milk, and mix until fully absorbed.
Remove the grapes from the stem, rinse them under running water, pat them dry with a kitchen towel, then with the help of a small knife, cut them in half and remove the seeds. Add half of the grapes to the batter and gently mix with a spatula.
Pour the batter into a previously buttered and floured pan, add the remaining grapes on top (you’ll see that during baking some will sink and some will remain on the surface). Bake in a preheated static oven at 340°F for about 50 minutes. The baking time depends on the type of oven, so before removing it, I recommend checking the cooking with a toothpick: if it comes out too moist, continue for a few more minutes, covering the cake with aluminum foil to prevent it from burning on the surface. When the cake is ready, remove it from the oven and let it cool completely before removing it from the pan.
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NOTES
This Grape Cake is obviously better the better the fruit you use, the better the flavor of the dessert. If you can’t find a seedless grape variety, remember to open the grapes and remove the seeds. For a more flavorful and visually appealing cake, you can mix colors and flavors by combining multiple varieties.
The Grape Cake is already delicious as soon as it is baked, but you can decorate it with powdered sugar or brush it with a thin layer of grape jam.
STORAGE
The Grape Cake keeps well for several days stored in a cake carrier or simply wrapped in plastic wrap to prevent it from drying out too much.
