It’s almost that time of year in Italy. The grapes will soon be harvested for this year’s wine production. It’s an exciting time, to say the least, as well as a delicious period when the locals are enjoying the bounty the land has to offer. Making wine is no small task, so I will leave that to the pros, but one way I am enjoying the season, even though I am not in Tuscany or Umbria yet, is by eating and baking with grapes. One of Tuscany’s most preferred method of baking with grapes is in schiacciata, which is similar to a sweet focaccia. While I love making fall schiacciata, I love this cake just as much. This cake is a bit more, well, cakey, than schiacciata, which tends to be a bit more bread-like and with added rosemary on top, can be a bit savory.

This cake is wonderful for dessert, to be enjoyed with coffee or tea, or even for breakfast. Be sure to use small seedless grapes, as anything larger will sink to the bottom of the cake. Topping it with a tablespoon of Swedish sugar and some slivered almonds is purely optional, but they do add a nice touch. Go ahead and bake this delicious cake this fall, you will not be sorry. 
 

Fall Harvest Grape Cake 

Ingredients 

2 cups small seedless grapes (Thompson or Concord grapes work well) 
1 1/3 cups all-purpose flour (plus extra for dusting the grapes) 
1½ teaspoon baking powder
¼ teaspoon baking soda
1 large egg
1 large egg yolk
½ cup + 3 tablespoons sugar
Zest of 1 organic orange or 1 organic lemon
1 teaspoon pure vanilla extract 
¼ cup light tasting olive oil (or vegetable oil)
½ cup plain Greek yogurt
¼ cup milk (whole/skim/2% will work)
Optional: 2 – 3 tablespoons Lars sugar crystals
Optional: 2 – 3 tablespoons slivered almonds

Instructions

1. Pre-heat oven to 350F, grease and flour an 8-inch cake pan or spring form pan. You can also use parchment paper instead of the butter and flour. 
2. Lightly dust the grapes in 1 tablespoon of flour. Set them aside. 
3. Whisk together the flour, baking powder and baking soda in a medium bowl, set aside. 
4. In a large mixing bowl, or the bowl of your stand mixer, beat the eggs and sugar on medium speed until light and fluffy, about 3 minutes. Add the zest and vanilla extract and beat until combined.
5. Reduce speed to low and slowly add the oil. Slowly add the yogurt and milk and beat until combined. 
6. Still with the speed on low, slowly add the flour mixture just until combined, do not over mix. 
7. Turn the mixer off and add half the grapes into the batter and mix with a spatula. Pour into the pan, and spread evenly. Top the batter with remaining grapes, and very gently press them down with your hand or spatula. 
8. Bake the bake for approximately 40-45 minutes. Cool before removing from the pan. 

Optional: Sprinkle 2 tablespoons of granulated sugar on top and top with slivered almonds before baking.