Grape Olive Oil Cake (Gâteau aux raisins)
This Mediterranean-inspired Grape Olive Oil Cake is a moist, tender cake that strikes a perfect balance of sweet and fruity flavors. It features an orange-zest crumb infused with fresh grapes, which get baked into the cake, lending it a fruity burst and soft texture. It’s ideal for celebrating the harvest season and perfect for all your fall gatherings! Grape Olive Oil Cake (Gâteau aux raisins) Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate…
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup white sugar (100g), plus 1 tbsp for sprinkling
- 1 orange, zested
- 2 large eggs, at room temperature
- ⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
- ½ cup (120ml) extra-virgin olive oil
- 1 tsp vanilla extract
- 1½ (185g) cups all-purpose flour,½ tsp salt
- 1 tsp baking powder
- 2 cups (seedless) grapes, washed and dried
Instructions
- 1
Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
- 2
In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
- 3
In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
- 4
Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
- 5
Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.