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Tuscan Grape Harvest Cake
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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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