Harvest Grape Cake

This cake is the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning. Great, juicy (ideally, seedless) grapes of any kind will work. Concords are stunning, for example.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 1/2 cups all-purpose flour

3/4 teaspoon baking powder 

1/4 teaspoon kosher salt 

2 ounces (4 tablespoons) unsalted butter, softened, plus extra to grease the pan 

3/4 cup sugar 

2 large eggs 

1/4 cup whole milk 

1/4 cup plus 2 tablespoons extra-virgin olive oil 

1 1/2 cups fresh (seedless) grapes, stemmed, halved 

3 tablespoons honey 

Juice of 1/2 lemon

2 cups unsweetened heavy cream, whipped to soft peaks 


Special equipment:
a 9-inch round springform pan (or, alternatively, a 9-inch glass baking dish)
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  3. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
  4. Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
  5. Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.