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Red Grape Harvest Cake

There’s no denying that grapes are one of the world’s most popular fruits. This unbelievably moist, jewel-studded cake and grape sauce showcase the fruit’s versatility. Also called “harvest cake,” it’s perfect served for breakfast, with afternoon tea, or simply for dessert.

Red Grape Harvest Cake

This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.
Prep Time20 mins
Cook Time50 mins
Cooling20 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Cakes, Freezer-Friendly, Fruit Make-Ahead, Red Grape Harvest Cake
Servings: 8
Calories: 514kcal

Equipment

  • Measuring Cups/Spoons Set
  • Cooling rack
  • 9" Cake Pans
  • High-Heat Scraper
  • Digital Hand Mixer
  • Glass Nesting Bowls
  • 9" Wire Whisk
  • Glass Liquid Measuring Cups

Ingredients

THE CAKE, WHISK

  • 1 ¼ cups All-purpose flour
  • ¼ cup Yellow cornmeal or polenta
  • 1 ½ tsp. Baking powder
  • ½ tsp. Table salt
  • Minced zest of 1 lemon

BEAT

  • 2 Eggs 
  • ½ cup Olive oil  Extra-virgin
  • cup Whole milk 
  • 1 tsp. Pure vanilla extract  
  • 2 cups Halved seedless red grapes, divided
  • 1 tbsp. Granulated sugar
  • cup Granulated sugar 

THE TOPPING, BEAT

  • 1 cup Heavy cream 
  • 3 tbsp. Powdered sugar

RED GRAPE SAUCE (MAKE AHEAD)

  • ½ cup Water
  • 4 cup Seedless red grapes
  • ¼ cup Sugar
  • 2 tbsp. Brandy
  • Pinch of salt.
  • ½ Fresh lemon juice
  • ½ Pure vanilla extract

Instructions

  • Preheat oven to 350°. Lightly coat a 9-inch springform pan or cake pan with olive oil; dust with flour.

The Cake

  • Whisk together flour, cornmeal, baking powder, salt, and zest in a bowl.
  • Beat eggs and ⅔ cup sugar in a bowl with a hand mixer on high speed until pale and slightly thickened, 1 minute. Add oil, milk, and vanilla; beat until combined. Add flour mixture and blend on low speed until combined.
  • Fold in 1½ cups grapes, then transfer batter to prepared pan and smooth the top. Arrange remaining ½ cup grapes, skin sides up, over the top; sprinkle with 1 Tbsp. sugar.
  • Bake cake until a toothpick inserted into center comes out clean, 40–45 minutes. Cool cake on a rack 15 minutes, then remove ring from pan and let cake cool completely.

The Topping

  • Beat cream in a bowl until soft peaks form. Add powdered sugar and beat until medium peaks form. Serve cake with topping and sauce.

RED GRAPE SAUCE (MAKE AHEAD)

  • Boil 1/2 cup water with 4 cups seedless red grapes in a saucepan until they burst, 10 minutes
  • Purée mixture in a food processor, then strain through a fine-mesh sieve; discard solids.
  • Add purée back to pan and stir in 1/4 cup sugar, 2 Tbsp. brandy, and a pinch of salt.
  • Cook sauce over medium heat until reduced by half, 5 minutes.
  • Stir in 1/2 tsp. each fresh lemon juice and pure vanilla extract; cool sauce completely.

Notes

Per serving with sauce, Calories: 514
  • The grape syrup can be refrigerated for up to 2 days. Serve the syrup chilled or at room temperature.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories514
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 10g 50%
  • Cholesterol 89mg 30%
  • Sodium 285mg 12%
  • Total Carbohydrate 64g 22%
    • Protein 6g 12%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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