Olive Oil-Grape Cake with Honey-Ginger Glaze

  • Level: Easy
  • Yield: 8 to 10 servings
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 20 min
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Ingredients

4 tablespoons unsalted butter, softened, plus extra for greasing the pan

3/4 cup sugar 

2 large eggs 

1/4 cup extra-virgin olive oil 

1/4 cup whole milk 

1 1/2 cups all-purpose flour 

3/4 teaspoon baking powder 

1/2 teaspoon kosher salt 

1 lemon

1 1/2 generous cups small red seedless grapes

3 tablespoons clover honey 

1 small knob of ginger, grated 

Tangy Greek yogurt or lemon sorbet, for serving 

Directions

Special equipment:
a 9-inch springform pan (or a 9-inch glass baking dish)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Let's Get Cooking!

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dorypoway

Loved the flavor of the cake and the honey-ginger glaze.  The texture/crumb of the cake was good, the grapes added burst of sweetness/texture.  The honey-ginger glaze made it special.  Watch the bake to avoid overbaking -- I baked for 40 mins, but could have taken it out a little sooner.  For the cake that was left I poked a few holes in the cake and pour the remaining glaze over the top.  Delicious the next day.  Surprising my husband finished his glass of Limerick Lane 2016 Zinfandel with his slice of cake and said it was a great pairing!!

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