GRAPE CAKE | EPICURIOUS
Any kind or mix of seedless grapes will work for this crowd-ready snack cake. We prefer adding Thomcord grapes, which give you all the intense juicy punch of a Concord grape without the annoying seeds.
Provided by Samantha Seneviratne
Time 1h15m
Yield 20 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 13x9" pan. Lightly dust pan with flour, tapping out excess. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
- Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake). Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine. Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside.
- Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground. Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute. Add eggs one at a time, scraping down sides of bowl as necessary. Add vanilla and pulse just to combine.
- Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl. Pulse in half of dry ingredients to combine, then pulse in yogurt. Pulse in remaining dry ingredients until just combined.
- Transfer batter to prepared pan; smooth top. Sprinkle with three-quarters of the grapes. Top with streusel, then sprinkle with remaining grapes. Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes. Transfer cake to a wire rack and let cool.
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