ALMOND-GRAPE TEA CAKE

Almond-Grape Tea Cake image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 9

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10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
3/4 cup sugar
3 large eggs
1 1/2 cups slivered almonds (1/2 pound)
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons finely grated lemon zest
18 grapes, halved crosswise

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.

Nutrition Facts : Calories 611 g, Fat 41 g, Fiber 5 g, Protein 14 g, SaturatedFat 14 g