Grape Cake
Indulge in the rustic charm of this delightful Grape Cake, a simple yet elegant dessert that celebrates the natural sweetness of fresh grapes. With a tender, buttery crumb and bursts of juicy red or black seedless grapes baked into every slice, this cake strikes the perfect balance between fruity and indulgent. Enhanced with fragrant vanilla and a light dusting of powdered sugar, it’s a showstopper that’s as beautiful as it is delicious. Perfect for any occasion, this easy-to-make cake comes together in under an hour with minimal effort. Whether enjoyed with a cup of coffee or served as a stunning centerpiece at your next gathering, this soft and fluffy grape-infused treat is a guaranteed crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter
- 2 large Eggs
- 0.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.5 cups Red or black seedless grapes
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Gently fold in 1 cup of the grapes, saving the remaining 0.5 cup for topping.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the reserved 0.5 cup of grapes evenly over the surface of the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the grapes will have sunk slightly into the cake.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a decorative finish, if desired. Slice and serve!
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1690 mg | 74% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 206.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
