Cornmeal Cakes with Divine Flavor Jellyberry Grapes
A simple, rustic grape cornmeal cake recipe with all the depth of fresh Jellyberry grapes from Divine Flavor. Bake this yummy, delicate, lightly sweet cornmeal cake and watch it disappear!
I teamed up with Divine Flavor to share this irresistible cornmeal cake recipe. As always, all opinions are my own.
This cake, guys, it’s so perfect for brunches, bridal or baby showers, really any little get together. Your friends and family will go crazy for it. I seriously love the combination of flavors – the lemony cornbread flavor with the sweet juicy Jellyberry grapes is amazing. Speaking of Jellyberries, this was my first time trying them and I’m smitten. Have you ever heard of or tried Jellyberries from Divine Flavor?
Divine Flavor Jellyberries
Buckle up – I’m going to get geeky on you for a second. Did you know that Divine Flavor follows the most stringent food safety procedures and state-of-the-art quality practices to offer a product that is the most flavorful, nutritious and healthy? They are my go-to for the freshest fruits and veggies. I love that they use natural and improved agricultural methods to ensure healthier crops that are richer in nutrients and offer sustained shelf quality. You will taste the difference in their organic jellyberry grapes because they are full of sweet, delicious juiciness and have the BEST taste. So perfect for this scrumptious cake!
And bonus: Dark purple grapes means higher antioxidants than other grapes, the Jellyberry variety is reminiscent of older Concord-like flavor grapes, a bite gives a burst of tasty grape jam. And they’re seedless, which means there’s no worry with the hassle of seeding them before throwing them into the cake batter. Yassss!
The list of benefits is just straight up !
How to make this Grape Cornmeal Cake recipe:
Let’s talk about the recipe. It’s super simple, I promise.
Start with your dry ingredients in a large bowl and the wet ingredients + sugar in a smaller bowl.
Mix each bowl of ingredients separately and then stir the wet ingredients into the dry.
And the star of this lovely cake… it’s obvi. The JELLYBERRY GRAPES!
Like, hey/quick reminder/note to self – grapes really DO rock.
They are naturally sweet, deliciously healthy, and not only do they make the perfect What Do I Eat While Watching TV Snack — grapes are a must on all of my cheeseboards, I LOVE snacking on them frozen and have you ever tried them in a smoothie? Wowsers… so good!
For this cake recipe, cut the larger grapes in half and don’t worry about cutting the really small ones. Toss with about 1/2 tablespoon or so of flour. Protip: This will keep the grapes from sinking to the bottom of the cake. Another protip: When I make this cake again, I’ll be adding about 1/2 cup to 1 cup more of grapes.
Toss a little over half of the floured grapes in with the batter and stir.
Now, transfer the cake mixture to an 8×8″ baking pan that has been greased or sprayed with a nonstick cooking spray. Bake the cake for about 5 minutes and then add the other 1/4 of grapes to the top. I wish I would have used more grapes here. Don’t be stingy with those tasty little gems!
Lastly, bake the cake until golden on top and the sides are starting to pull away from the pan. I baked mine for about 25 minutes longer. Let the cake cool in the pan for about 10 or so minutes. Once you taste it, try not to eat it all. It’s that good, friends!
While you’re at it, give some of my other sweet treat recipes a try!
Grape Cornmeal Cake
- 1/2 cup plus 2 tablespoons all-purpose flour + more for grapes
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup almond milk
- 3/4 cup plus 2 tablespoons turbinado sugar, divided*
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/3 cup olive oil
- 1 cup Jellyberry Grapes from Divine Flavor** , stemmed, halved, divided
- Preheat oven to 350°F. Prepare an 8x8" baking pan with nonstick cooking spray. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a large bowl; set aside. Whisk eggs, milk, sugar, lemon zest, and vanilla in a medium bowl to combine. Add oil; whisk to blend.
- Add egg/oil mixture to the bowl with flour and stir to combine.
- Toss about 3/4 cup of the grapes with about 1/2 tablespoon flour in a medium bowl until well coated. Gently stir grapes into batter. Pour batter into prepared pan.
- Bake for about 5 minutes. Remove from oven and scatter remaining grapes over cake. Push them partially into the cake. Finish with a sprinkle of about 2 tablespoons turbinado sugar (optional). Continue to bake until top and sides are golden brown and cake springs back when pressed, 25-30 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.