Even though grapes are available year round, they always taste their best to me during late summer. I love eating them fresh out of hand, but I also like to incorporate their juicy sweetness into a variety of dishes, from salads and entrees to desserts.
Added to chicken salad or tossed salads they add a burst of flavor. And roasting them alongside chicken or pork creates a delicious saucelike relish.
But for grapes that aren't quite sweet enough, this Italian-inspired cake is a favorite.
I like to use a combination of red and black grapes for visual appeal, but either kind works well.
Cornmeal Cake With Olive Oil and Grapes
Butter, for greasing pan
2 eggs
2/3 cup granulated sugar
1/2 cup olive oil
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
Finely grated zest of 1/2 lemon (I used a Microplane)
2 cups red and/or black seedless grapes (about 2 bunches)
Confectioners' sugar for dusting
Heat oven to 325 degrees. Generously grease an 8- or 9-inch cake pan with a removable bottom with butter.
In a large mixing bowl, combine the eggs and sugar. Beat on medium-high speed for 5 minutes. With the mixer on low speed, add the oil in a slow, steady stream. Increase speed to medium and beat for 1 minute. Add the milk and vanilla and mix on low speed until smooth.
In a separate bowl, whisk together the flour, cornmeal, baking powder, salt and lemon zest.
With the mixer on low, add the flour mixture, 1/2 cup at a time, scraping sides of bowl as necessary; mix until no white streaks remain. Gently stir in about half of the grapes. Transfer batter to the prepared pan and bake 10 minutes. Scatter the remaining grapes over the top and bake 45 minutes more or until cake is golden and a tester inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove from pan and dust with confectioners' sugar before serving.
Makes about 8 servings.
Recipe adapted from Cake Keeper Cakes by Lauren Chattman
Food on 08/24/2016