Red Grape Harvest Cake
The olive oil adds flavor to the cake and keeps it moist for days.
Makes 8 servings Total time: 11/ hours
FOR THE CAKE, WHISK:
11/ 4 cups all-purpose flour 1/4 cup yellow cornmeal or polenta tsp. baking powder tsp. table salt Minced zest of 1 lemon 11/ 2 1/2
BEAT:
2 2/3 1/2 1/3 1 2
1
FOR THE TOPPING, BEAT:
1 3
eggs cup granulated sugar cup extra-virgin olive oil cup whole milk tsp. pure vanilla extract cups halved seedless red grapes, divided Tbsp. granulated sugar cup heavy cream Tbsp. powdered sugar
Preheat oven to 350°. Lightly coat a 9-inch springform pan or cake pan with olive oil; dust with flour.
For the cake, whisk together flour, cornmeal, baking powder, salt, and zest in a bowl.
Beat eggs and 2/3 cup sugar in a large bowl with a mixer until pale and slightly thickened, 1 minute. Add oil, milk, and vanilla; beat until combined. Add flour mixture and blend on low speed until combined.
Fold in 11/ 2 cups grapes, then transfer batter to prepared pan and smooth the top. Arrange remaining 1/2 cup grapes, skin sides up, over the top; sprinkle with 1 Tbsp. sugar.
Bake cake until a toothpick inserted into the center comes out clean, 40–45 minutes. Cool cake on a rack 15 minutes, then remove ring from pan and let cake cool completely.
For the topping, beat cream in a large bowl until soft peaks form. Add powdered sugar and beat until medium peaks form. Serve cake with topping and sauce.
Per serving with sauce: 514 cal; 27g total fat (10g sat); 89mg chol; 285mg sodium; 64g carb (2g fiber, 41g total sugars); 6g protein Though grapes are available year-round, September is peak production time. Grapes love warm weather, so once fall arrives, they’ve had all summer to ripen and develop sweet, complex flavors. Grapes should be firm, plump, and attached to the stems. Discard grapes with signs of mold, shriveling, or poor stem attachment, as these grapes deteriorate faster and can affect the surrounding berries. If stored properly, grapes will stay fresh for up to 3 weeks. Store grapes near the back of the refrigerator away from odorous foods. Don’t rinse grapes before storing them — extra moisture speeds up the decay process. To make grapes last even longer, freeze them to use later. nutritional value and health benefits are undeniable. Not only are they delicious as a snack or as part of a meal, they also contain fiber, which adds bulk to your diet and can keep you feeling satisfied throughout the day. Red grapes’ Red grapes get their color from flavonoids, known to help protect against heart disease by preventing blood clots and oxidation. They’re also an excellent source of vitamins C and K, and are a rich source of potassium, antioxidants, and several phytonutrients, which are now believed to play a role in longevity. They’ve also been classified as a low glycemic index (GI) food. Recent studies have shown that the low GI value of grapes is also a good indicator of this fruit’s blood sugar benefits.