The Pioneer Woman Tasty Kitchen
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Tuscan Grape Harvest Cake

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Level: Easy

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Description

In Tuscany at harvest time, grape cakes are common and popular. So for my last March “Sweet Taste of Saturday” recipe I’d like to give a nod to my Italian heritage by sharing this recipe that I altered slightly from “Vegetarian Times.” Since this cake is probably as close to Tuscany as I will get any time soon, it will have to suffice!

Ingredients

  • ¾ cups All-purpose Flour
  • ½ cups Ground Almonds
  • ½ cups Corn Meal
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ⅓ cups Vegetable Oil
  • ¾ cups Brown Sugar, Plus 1 Tablespoon, Divided
  • 1 teaspoon Almond Extract
  • 3 whole Eggs
  • ½ cups Sour Cream
  • 2 cups Seedless Red Grapes
  • 1 Tablespoon White Sugar

Preparation

Blend together flour, ground almonds, corn meal, baking powder and salt.

In a separate bowl mix oil, 3/4 cup brown sugar and almond extract. Add the eggs one at a time. Add the sour cream. Add the flour mixture and mix well.

Bake in a greased 9” springform pan for 10 minutes at 350ºF.

Remove and evenly spread the grapes on top. Mix the white sugar and remaining 1 tablespoon brown sugar together and sprinkle on top of the grapes.

Bake for 30-35 more minutes. Let cool completely.

Recipe slightly adapted from Vegetarian Times.

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