Grape Cornmeal Cake

Grape cake squares near a bowl of honey and purple grapes.

A simple, rustic grape cake recipe with all the depth of fresh grapes from baked into a delicate, lightly sweet cornmeal cake. A great dessert for any occasion!

Course Brunch, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 224

Author Kim

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 or milk of choice
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
2 cups grapes stemmed, halved, divided

Instructions

Preheat oven to 350°F. Prepare an 8x8-inch 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 the flour mixture to the bowl with the wet ingredients, and stir to combine.
Toss about 1 1/2 cups 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. Gently 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 for about 5 minutes in the pan. Serve warm or at room temperature.

Notes

*Regular granulated sugar will also work.

Store leftovers in an airtight container at room temperature for up to 2 days or the fridge for up to about 5 days.

Nutrition