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grape cornmeal cake on a white plate served with a cup of coffee
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5 from 1 vote
Nutrition Facts
Grape Cornmeal Cake
Amount Per Serving (1 piece)
Calories 224 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1.5g9%
Monounsaturated Fat 6g
Cholesterol 41.1mg14%
Sodium 150.6mg7%
Potassium 37.8mg1%
Carbohydrates 31.9g11%
Fiber 0.7g3%
Sugar 18.6g21%
Protein 3.2g6%
Vitamin A 125IU3%
Vitamin C 3.5mg4%
Calcium 25mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 servings
Grape Cornmeal Cake
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
35 mins
 

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!  

Ingredients
  • 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
Instructions
  1. 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. 

  2. Add egg/oil mixture to the bowl with flour and stir to combine.

  3. 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.

  4. 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.

Recipe Notes

*Regular sugar will also work.

**Next time I make this recipe, I will use about 1 1/2 to 2 cups of halved grapes. More grapes would have been even better!

Author: Kim
Course: Brunch, Dessert
Cuisine: American
Keyword: Grape Cornmeal Cake, Grape Snack Cake, Rustic Grape Cake

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