Best Grape Cake Recipes

ITALIAN FRESH PURPLE GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

WARM GRAPE CAKE

Steps:

• This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter.
• Preheat the oven to 350 degrees F.
• Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend.
• Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling.
• Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside.
• Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.

SEARED DUCK BREAST WITH ROASTED GRAPE AND PORT WINE SAUCE WITH SWEET POTATO CAKE AND SAUTéED HARICOT VERTS

Steps:

• Preheat the oven to 400 degrees F.
• For the duck: Score the skin on the duck breasts in a crosshatch pattern and season on both sides with salt. Place skin-side down in a cold medium sauté pan. Place the pan over low heat and slowly render the fat for 10 minutes, occasionally removing and reserving the fat. Flip the breasts and cook on the flesh side for 2 to 3 minutes. Transfer to a sheet pan, reserving the sauté pan, and bake for 5 minutes. Set aside to rest for 10 minutes and leave the oven on for the sweet potato cake.
• Meanwhile, to the reserved sauté pan, add the shallots and salt and turn the heat to medium. If the pan is too dry, add 1 tablespoon of the reserved duck fat. Sweat the shallots, stirring occasionally, until soft and translucent, about 5 minutes. Add 1/4 cup of the stock and deglaze the bits from the bottom of the pan. When the stock is reduced by about half, add the grapes and 1/2 cup of the stock. Bring to a boil, then reduce the stock by about half again.
• Remove the pan from the heat and add the port wine. Return to the heat and slightly tilt the pan forward to flambe. Reduce until the alcohol has cooked off, about 2 minutes. Add the remaining 1/4 cup stock and any juices from the duck that have accumulated on the sheet pan and reduce by about half. Finish the sauce with the butter, taste for seasoning and keep warm.
• For the sweet potato cake: Coat a small nonstick pan with olive oil. Starting in the center of the pan, arrange a layer of sweet potato slices to cover the bottom of the pan, slightly overlapping them in a circular pattern. Season with salt. Repeat the process with a second layer, adding salt, olive oil and 1 tablespoon of the Parmesan. Repeat this process 4 more times, adding Parmesan on every other layer. On the last layer, add salt and Parmesan, but not olive oil. Firmly press down on the top of the potatoes.
• Place the pan over medium-low heat and slowly cook until the bottom of the potatoes is golden brown, 5 to 7 minutes, gently shaking the pan occasionally to prevent the potatoes from sticking. Cover with a flat lid, flip the sweet potato cake onto the lid, then slide the cake back into the pan (the layer of potatoes that was on the bottom will now be on the top). Cook 5 minutes more, then bake until the potatoes are fully cooked through and fork tender, 10 to 15 minutes. Drain off some of the excess fat, then slide the cake onto a cutting board and slice into wedges.
• For the haricot verts: While the sweet potato cake bakes, season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath.
• Coat the bottom of a large sauté pan with olive oil, add the shallots, red pepper flakes and salt and sweat over medium-high heat until the shallots are soft and translucent, 5 minutes. Add a bit of the reserved duck fat and the drained haricot verts and toss to combine. Season with salt to taste, then remove from the heat.
• To serve: Slice the duck on the bias, then plate it. Spoon the sauce over the duck and around the plates and garnish with some chives. Serve alongside a wedge of sweet potato cake and the haricot verts.

CITRUS GRAPE CAKE

Steps:

• Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
• Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.

WINEMAKER'S GRAPE CAKE

Steps:

• 1. Preheat oven to 350°F (175°C; gas mark 4/5).
• 2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
• 3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
• 4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• 5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• 6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.
• Wine suggestions
• Grape cake is an ideal match for _vin santo,_the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
• In a purple haze
• Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it's due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.

ALMOND-GRAPE TEA CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour an 3-by-8-inch metal loaf pan. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest.
• Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice. Store cooled cake, wrapped in plastic, at room temperature, up to 3 days.

WINEMAKERS' GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until thick and lemon colored, about 3 minutes. Add melted butter, the olive oil, milk, and vanilla extract, and mix until blended.
• Sift flour, baking powder, and salt into a large bowl. Add lemon and orange zests, and toss to coat the zest with flour. Spoon zest mixture into batter, and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl, and mix once more. Set aside for 10 minutes, to allow the flour to absorb the liquids.
• Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan, and smooth out the top with a spatula.
• Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release, and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.

WHITE GRAPE JUICE CAKE

Steps:

• 1. Place pecans in greased tube pan and set aside.
• 2. Mix all cake ingredients with mixer.
• 3. Pour over pecans in pan. Bake at 325 degrees for 50 to 60 minutes. Allow cake to cool.
• 4. Bring white grape juice, butter, and sugar to a boil. Pour over cake in tube pan. Turn cake out onto a plate.
• 5. *Cake will come out of pan easier if pan is dipped into hot water before turning out onto plate.*

OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease the bottom and sides of a 9-inch springform pan with butter.
• Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and sugar on high speed until they lighten in color, 5 to 8 minutes. Slowly beat in the eggs one by one, then pour in the olive oil and milk and mix to combine.
• Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder and salt. Grate 5 or 6 light "grates" of the lemon zest over the flour mixture.
• Finish the batter: Remove the bowl from the mixer and use a rubber spatula to fold the flour mixture into the egg mixture. Fold in about 1 cup of the grapes. Stir only enough to blend and gently so as not to bruise or break too many grapes.
• Bake the cake: Pour the batter into the prepared pan and place it in the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 10 minutes in the pan.
• Make the glaze and serve the cake: Meanwhile, combine the honey and ginger in a small saute pan. Bring to a light simmer over low heat. When it bubbles, thickens and turns light brown, 2 to 3 minutes, add the remaining 1/2 cup grapes and the juice from 1/2 of the lemon. Remove from the heat and allow to cool.
• Serve slices of the cake with some of the grape-ginger mix spooned over it. Serve with tangy Greek yogurt or a scoop of lemon sorbet on the side.

GRAPE JUICE CAKE

Steps:

• Cream shortening and sugar in a bowl until light and fluffy.
• Add mixture of flour, baking powder and salt, alternately with mixture of grape juice and milk, mixing well after each addition.
• Add vanilla.
• Fold beaten egg whites, gently into batter.
• Pour into 2 greased and floured 9" cake pans.
• Bake at 350* for 25 minutes, or cake tests done.
• Cool in pans for 10-15 minutes.
• Turn out onto wire racks to cool completely.
• Split each layer horizontally.
• Spread 1 1/2 cups GRAPE FILLING between layers.
• Spread GRAPE FROSTING over top and side of cake.
• Drizzle remaining filling over top.
• GRAPE FROSTING.
• combine sugar, egg whites, grape juice and syrup in double boiler.
• Beat at low speed with electric mixer until well blended.
• Place over boiling water.
• Beat at high speed for 7 minutes or until stiff peaks form.
• Remove from heat; beat until of spreading consistency.
• Yield; enough frosting for 4 layers.
• GRAPE FILLING:.
• combine sugar, cornstarch, salt, grape juice and 1 cup of water in a saucepan, mix well.
• Bring to a boil over medium high heat.
• boil for 1 minute, stirring constantly.
• Remove from heat.add lemon juice and butter.
• Cool.
• Yield.enough frosting for a 2 layer cake.

HARVEST GRAPE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
• Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
• Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

OLIVE OIL AND GRAPE CAKE WITH HONEY GRAPE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
• Whisk together the all-purpose flour, almond flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the lemon zest and eggs one at a time, beating well after each addition. Beat in the olive oil and vanilla. Beat in half of the flour mixture, followed by the milk, and then the remaining flour, beating until just incorporated. Add about three-quarters of the grapes and gently fold them into the batter with a rubber spatula.
• Transfer the batter to the prepared pan and smooth the top. Gently press the remaining grapes just barely into the surface of the cake. Bake until the cake is golden brown, pulling away from the sides and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool 10 minutes, then remove the springform rim and continue to cool completely.
• Serve the cake with whipped cream and drizzled with Honey Grape Glaze.
• Put the grapes, honey and lemon juice in a medium saucepan with 2 tablespoons water. Bring to a simmer and cook, stirring and smashing the grapes, until the grapes have broken down and the syrup is slightly thickened, 10 to 12 minutes. Strain the mixture into a bowl, pressing hard on the solids before discarding. Let cool before drizzling on the cake.

GRAPE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Place a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Carefully pour in 2 cups of the grapes, being mindful that the oil may pop or splash. Add the thyme. Sprinkle the grapes with 2 tablespoons brown sugar and 1/2 teaspoon fine salt. Cook, stirring frequently, until the grapes soften and the sugar dissolves into a thin syrup, 6 to 8 minutes. Turn off the heat and cool the syrup in the skillet. Once cooled, remove and discard the thyme. The syrup will thicken as it cools.
• Meanwhile, make the cake batter. Combine the cake flour, baking powder and the remaining teaspoon fine salt in a medium bowl. Add the granulated sugar, eggs and remaining 1/4 cup brown sugar into a stand mixer with a paddle attachment. Beat the egg mixture on medium speed until thickened and fluffy, 3 minutes. Add the almond extract. With the mixer running on low speed, slowly pour in the remaining 3/4 cup olive oil. Continue mixing until the olive oil is emulsified into the batter. Turn off the mixer and add half of the dry ingredients. Mix on low speed just until the ingredients are incorporated, scraping down the bowl as needed, then pour in the milk. Turn off the mixer and add the remaining dry ingredients. Mix on low speed just until the batter comes together, scraping down the bowl as needed.
• Pour the batter into the prepared loaf pan. Stud the top of the cake with the remaining 1 cup grapes. Bake until the cake is golden brown and pulling away from the side of the pan, about 1 hour 40 minutes. The surface of the cake should look dry and slightly cracked.
• Allow the cake to cool completely before removing from the pan. When ready to serve, garnish each slice of cake generously with the grape syrup.

GRAPE CAKE

Steps:

• Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
• In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
• Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
• Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
• Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.

OLIVE OIL AND RED GRAPE CAKE

Steps:

• Heat oven to 350 degrees F/180 degrees C. Rub a 9-inch/23-cm springform pan with olive oil and line the bottom with a parchment paper.
• Beat the egg yolks and sugar until thick, pale and ribbony. Mix in the olive oil, lemon juice and zest and the orange zest. Add the flour and stir to combine. Beat the egg whites with the salt to soft peaks and gently fold into the batter. Fold in half the grapes. Pour into prepared pan and bake for 20 minutes. Sprinkle the remaining grapes onto the top of the cake and continue to bake until a toothpick comes out clean when inserted into the center of the cake, about 25 minutes. Cool on a rack, then unmold. Brush the top generously with extra-virgin olive oil and sprinkle some dark brown sugar over the cake.

ITALIAN FRESH PURPLE GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base.
• Serve at room temperature, cut into thin wedges.

ITALIAN FRESH PURPLE GRAPE CAKE [12]

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended. Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids. Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula. Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip. Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

POLENTA GRAPE CAKE

Steps:

• Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square baking pan with butter. Line bottom and two sides with parchment, leaving a 2-inch overhang; butter parchment.
• Melt butter in a small saucepan over medium. Simmer, swirling pan occasionally, until butter turns golden brown and nutty-smelling, 8 to 10 minutes. Transfer to a small bowl; let cool completely. Meanwhile, whisk together flour, polenta, baking powder, and salt in a medium bowl.
• Beat cooled butter, granulated sugar, and honey on medium-high speed until mixture resembles a sandy paste, 2 to 3 minutes. Beat in eggs one at a time, scraping down sides of bowl as necessary. Reduce speed to low and beat in flour mixture in two batches, alternating with milk, just until combined (do not overmix). Fold in 1 cup grapes.
• Pour batter into prepared pan, smoothing top. Bake 15 minutes. Scatter remaining 1 cup grapes, rosemary, and sanding sugar over top. Bake until golden and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes; remove cake using parchment and let cool completely on rack. Serve warm or room temperature.

CONCORD GRAPE CORNMEAL CAKE

Steps:

• Preheat oven to 350°F. Butter an 8x8x2" baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
• Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
• Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.

RED-GRAPE CAKE WITH WHIPPED CREME FRAICHE

Steps:

• Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.
• Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.
• In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.