beautiful bunch of Champagne grapes.
I’ve always loved those little, tiny grapes especially for their
intense, sweet flavor. I decided to buy a package even though I’ve never really cooked with them but what the heck…it
was time to try something new. After a
little bit of investigating, I came across this recipe. It looked just right and let me say, it did
not disappoint. The cake turned out
fabulous! It’s dense, flavorful and
makes you really happy when you bite into a slice because the grapes go “pop,
pop, pop” in your mouth! I just love it
when food does double duty…great tasting and entertaining. I know, I know, I’m really goofy when it comes to food…
any excess flour.
sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil,
milk, and vanilla extract, and mix well.
the lemon zest and toss to coat with flour. Spoon the mixture into the bowl of
batter and stir with a wooden spoon until thoroughly blended. Set aside for 10 minutes to allow the flour
to absorb the liquids.
and smooth out the top with a spatula.
then, sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and
the cake feels quite firm when pressed with a fingertip, about 30-35 minutes
more. Remove to rack to cool. After 10 minutes, run a knife along the sides of
the pan base. Sprinkle with confectioners’ sugar just before serving. Serve at room
temperature, cut into thin wedges.