5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
2/3 cup plus 1 tablespoon cane sugar
2 large eggs and 1 large egg yolk
3 tablespoons extra-virgin olive oil
1 3/4 cups unbleached all-purpose flour, plus more for flouring the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup low fat buttermilk ( if you do not have buttermilk, make your own. Add 1 tablespoon of vinegar in a measuring cup than add the milk to equal 1 cup of the milk mixture )
2 1/4 cups (3/4 pound) red or black seedless grapes.
If you do not have fresh grapes you can add cranberries & raisins. etc.
Preheat oven to 350°F.
Butter a 9-inch metal cake pan and line the bottom with a round of parchment paper. Butter the paper and then coat the pan with flour.
In the bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down the sides of the bowl frequently.
in eggs one at a time. Beat in yolk, followed by olive oil.
Sift together flour, baking powder and salt in separate bowl.
On low speed, beat in the flour mixture in three additions, alternating with additions of buttermilk and scraping down the sides of the mixing bowl.
in half the grapes and pour the batter into the prepared pan.
Sprinkle the top with remaining grapes and remaining 1 tablespoon sugar.
Add more sugar if you like a sugary topping.
Bake until the cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes.
Cool the cake in the pan 15 minutes.
| Yield: | 6 servings | ||
| Prep Time: | 0 hr 15 mins | ||
| Cook Time: | 0 hr 50 mins | ||
| Ready In: | 0 hr 50 mins | ||
| Category: | Breakfast | ||
| Main Ingredient: | Fruits | ||
| Cooking Method: | Baking |
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| Nationality: | United States | ||
| Recipe Tags: | easy breakfast cake recipe | Easy teatime cake | grape cake |
Chef's Note & Story
Great with coffe or tea.
Very easy to make.
