Celebrate the season with an Italian Grape Cake, a moist and flavorful treat that beautifully showcases the natural sweetness of grapes. Infused with the delightful aromas of orange zest, almond, and a hint of thyme, this cake is a testament to the simplicity and elegance of Italian baking. Perfect for a cozy autumn afternoon, this cake pairs wonderfully with a cup of your favorite tea or a glass of dessert wine.
A Delicious Nod to Harvest Time
This Italian-style harvest cake is not just a dessert—it’s a celebration of the season’s produce. The combination of olive oil and grapes not only adds a unique flavor but also ensures the cake stays incredibly moist. Whether you’re an experienced baker or new to the kitchen, this recipe offers a straightforward yet satisfying experience.
Celebrate the season with an Italian Grape Cake, a moist and flavorful treat that beautifully showcases the natural sweetness of grapes. Infused with the delightful aromas of orange zest, almond, and a hint of thyme, this cake is a testament to the simplicity and elegance of Italian baking. Perfect for a cozy autumn afternoon, this cake pairs wonderfully with a cup of your favorite tea or a glass of dessert wine.
A Delicious Nod to Harvest Time
This Italian-style harvest cake is not just a dessert—it’s a celebration of the season’s produce. The combination of olive oil and grapes not only adds a unique flavor but also ensures the cake stays incredibly moist. Whether you’re an experienced baker or new to the kitchen, this recipe offers a straightforward yet satisfying experience.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 8-10
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup olive oil
- 1/3 cup almond milk (or regular milk)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Zest of 1 medium orange
- 1 teaspoon thyme leaves (optional)
- 2 cups small seedless grapes, such as Thomcord, Thompson, or Concord (divided)
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking.
- Combine Dry Ingredients:
- In a medium-sized bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside.
- Mix Wet Ingredients:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar until thick and pale yellow, about 3 minutes.
- Add the olive oil, almond milk, vanilla extract, almond extract, orange zest, and thyme leaves. Mix until well incorporated.
- Incorporate Dry Ingredients:
- Switch to the paddle attachment and gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Add Grapes and Prepare for Baking:
- Fold in 1 cup of the grapes with a rubber spatula.
- Pour the batter into the prepared pan and smooth the top with the back of a spoon.
- Evenly scatter the remaining 1 cup of grapes over the top of the batter and sprinkle with sliced almonds.
- Bake the Cake:
- Place in the preheated oven and bake for about 40 minutes, or until the cake is deep golden brown and springs back when touched. A toothpick inserted into the center should come out clean.
- Cool and Serve:
- Remove the cake from the oven and let it cool on a wire rack for about 30 minutes. Run a knife around the edges of the pan, then release and remove the springform side.
- Allow the cake to cool completely before dusting with powdered sugar.
Serving Suggestion:
Enhance this delightful cake by garnishing with sugared grapes or fresh thyme leaves before serving. This Italian Grape Cake is perfect for any occasion, from family gatherings to more formal festivities, offering a slice of Italy’s culinary heritage with every bite. Enjoy the moist texture, fragrant aromatics, and the sweet burst of grapes in this exquisite autumn cake.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 8-10
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup olive oil
- 1/3 cup almond milk (or regular milk)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Zest of 1 medium orange
- 1 teaspoon thyme leaves (optional)
- 2 cups small seedless grapes, such as Thomcord, Thompson, or Concord (divided)
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking.
- Combine Dry Ingredients:
- In a medium-sized bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside.
- Mix Wet Ingredients:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar until thick and pale yellow, about 3 minutes.
- Add the olive oil, almond milk, vanilla extract, almond extract, orange zest, and thyme leaves. Mix until well incorporated.
- Incorporate Dry Ingredients:
- Switch to the paddle attachment and gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Add Grapes and Prepare for Baking:
- Fold in 1 cup of the grapes with a rubber spatula.
- Pour the batter into the prepared pan and smooth the top with the back of a spoon.
- Evenly scatter the remaining 1 cup of grapes over the top of the batter and sprinkle with sliced almonds.
- Bake the Cake:
- Place in the preheated oven and bake for about 40 minutes, or until the cake is deep golden brown and springs back when touched. A toothpick inserted into the center should come out clean.
- Cool and Serve:
- Remove the cake from the oven and let it cool on a wire rack for about 30 minutes. Run a knife around the edges of the pan, then release and remove the springform side.
- Allow the cake to cool completely before dusting with powdered sugar.