Description
This Harvest Grape & Olive Oil Cake is a moist, flavorful dessert featuring fresh seedless red grapes baked into a tender olive oil and butter cake. Infused with bright citrus zest and vanilla, this elegant cake combines the subtle sweetness of grapes with a light, tender crumb, perfect for anytime gatherings or as a seasonal treat. The olive oil adds richness while keeping the cake wonderfully soft and fragrant.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- ½ teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- ⅔ cup plus 1 tablespoon sugar, divided
- ⅓ cup milk (low fat is fine)
- ¼ cup olive oil
- 4 tablespoons unsalted butter, melted, plus more for greasing the pan
- 2 teaspoons lemon zest, from one lemon
- 1 teaspoon orange zest, from one orange
- 1 teaspoon vanilla extract
Fruit
- 2 cups seedless red grapes, divided (1½ cups for batter, remaining for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously spray a 9-inch springform pan with a nonstick spray that contains flour, such as Pam Baking or Baker’s Joy. If you don’t have a springform pan, a 9-inch nonstick cake pan lined with parchment paper on the bottom and sprayed again will work well to ensure the cake releases easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside for later.
- Beat Wet Ingredients: In the bowl of an electric mixer, beat the eggs with ⅔ cup of the sugar until the mixture is pale and slightly thickened, about one minute. Add the milk, olive oil, melted butter, lemon zest, orange zest, and vanilla extract to the eggs and beat until everything is well combined.
- Combine Batter: Add the dry ingredients to the wet ingredients and mix on low speed until just combined, taking care not to overmix. Gently fold in 1½ cups of the seedless red grapes with a rubber spatula to evenly distribute them throughout the batter.
- Fill the Pan and Add Topping: Transfer the batter to the prepared pan and smooth the top using a spatula. Scatter the remaining grapes evenly over the top of the batter. Sprinkle the reserved 1 tablespoon of sugar evenly over the grapes to add slight caramelization during baking.
- Bake: Place the cake in the preheated oven and bake for about 50 minutes, or until the cake turns a light golden color and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool on a wire rack for about 15 minutes.
- Remove from Pan and Serve: Run a butter knife around the inside edge of the pan to loosen the cake. Open the springform latch and gently remove the sides of the pan. Slide a wide metal spatula between the cake base and the pan bottom, lift the cake off, and transfer to a serving plate. If using a nonstick cake pan, invert the cake onto a plate and flip it over carefully.
- Freezing Instructions: To freeze, let the cake cool completely. Wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
Notes
- You can substitute a 9-inch nonstick cake pan lined with parchment paper if a springform pan is unavailable.
- Using nonstick spray with flour helps prevent sticking better than regular spray.
- Gently fold grapes to prevent breaking them and discoloring the batter.
- Freezing the cake extends its shelf life; make sure it is fully cooled before wrapping.
- For a more intense citrus flavor, increase lemon or orange zest slightly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
