A beautiful and simple cake with surprising flavors. If you never baked with grapes (and I highly recommend you do) this recipe is a good way to start. The fruit is first lightly caramelized so it adds a natural extra sweetness to the batter that is wonderful. I love it with olive oil, but it can also be made with butter.
I caramelized grapes one afternoon many years ago after reading an old cookbook, and I was hooked (there's a whole wheat focaccia recipe and 8-hour cheesecake to prove it) on those fruity candied pieces, the skin shriveled with a flavor so sweet I would’ve sworn - with the utmost authority - that additional sugar had been sprinkled on them, but there wasn't, since I had baked them myself.
So they found their way into this beautiful tea cake, one I had made many times going no further than apples as the fruit of choice, adding a handful of blueberries if I was feeling festive.
About this recipe
Cakes with oil, especially dense and thick olive oil, are moister and don't rise as fluffy as regular ones, like the Vanilla Butter Cake for example. So don't be fooled by that because it's a delicious cake and is not pasty or dense in a bad way.
Also, I added the butter alternative in the recipe just in case you don't want to bake with oil.
If you use small grapes, it becomes more of a hidden cake - an old recipe that has been going around for the longest time and that it seems to have been very popular – where the batter encases the fruit completely (or almost) and you need to cut it to know what fruit is inside, or if there’s any at all.
Ingredients
A few comments about them.
- Oil: use a mild or light olive oil that doesn't overpower the other flavors.
- Grapes: I always use seedless because I can use them whole. But you can seed other types of grapes and use them cut in half.
- Vanilla: this is the only extra flavoring so use the best pure extract (or vanilla paste) you can afford.
- Sugar: regular granulated is what we use.
- Eggs: make sure they're room temperature.
- Flour and extras. All-purpose or cake flour both work.
Easy steps
There are two parts: caramelizing the grapes and making the cake. Both are easy.
The grapes
Washed seedless grapes are roasted in the oven until caramelized and juicy.
Wet ingredients
Since this recipe has oil, we start by beating the eggs with the sugar and then adding the oil in a stream. It creates a smooth, thick batter.
Dry ingredients
They have to be sifted before adding to the egg/oil mixture. I have them measured and sift them directly over the batter, but you can also sift them in another large bowl first.
Final mix
At the end, mix a few times with a spatula making sure there's no flour left in the bottom of the bowl that hasn't been incorporated. The final batter should be smooth and well integrated.
Adding the grapes
The last step is pouring the batter in the prepared pan and scattering the grapes on top.
My top tips
- Instructions: read recipe first to make sure you follow the pan size, oven and ingredients temperatures to ensure a good result.
- Storing: keep leftovers refrigerated, well wrapped to prevent drying out. You can keep it maybe 1 day at room temperature, but it has grapes and they will start to ferment if the room is not cool. So I recommend not to take a chance.
- Oil or butter: you can use olive oil or any other one, such as sunflower or canola. I used to make this cake with butter (instructions in the Notes section of the recipe card) until I tried it with olive oil and never looked back. But I'm a huge fan of the oil (Lemon Olive Oil Bundt Cake anyone?) and love baking with it. It might not be your case.
- Fruit variation: you can use sliced pears, apples or stone fruit like peaches or plums, it will be more of a fruit-topped cake as the batter won't hid them it much. Either way it’s great and perfect for tea time, or when you have a solitary fruit and want to bake something simple.
- Flavorings: the batter is plain and can accommodate any spice or citrus zest you want, as long as you like it paired with grapes, or whatever fruit you use. I used a pure vanilla extract to let the sweetness of the roasted cakes shine.
Related recipes you might like:
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Roasted Grape Vanilla Cake
A beautiful and simple cake with surprising flavors. If you never baked with grapes (and I highly recommend you do) this recipe is a good way to start. The fruit is first lightly caramelized so it adds a natural extra sweetness to the batter that is wonderful. I love it with olive oil, but it can also be made with butter.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Ingredients
- â…“ cup olive oil (if using butter, see Notes below)
- 1 cup (200g) granulated sugar
- 2 eggs, at room tº
- 1 cup (140g) all purpose or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups seedless grapes
- Powdered sugar, for serving
Instructions
- Preheat the oven to 325ºF/170ºC.
- Wash the whole grapes, dry them, and place in a oven pan or sheet, add a teaspoon of olive oil and mix to coat lightly.
- Bake for 20-30 minutes, until shriveled and juicy. It may take more or less depending on the size of your grapes. Some will be more roasted than others.
- Turn the oven to 350°F/180°C.
- Butter or spray an 8-inch springform cake pan.
- Beat eggs in a large bowl and add sugar gradually, beating for a minute until it thickens.
- Add the oil in a thin stream while constantly beating, until it's thick and light colored, similar to homemade mayonnaise.
- Add vanilla and mix well.
- Sift together flour, baking powder, and salt. Or have it all measured and sift directly over the batter.
- Add the dry ingredients in 2 parts, beating just until it's incorporated. Don't overbeat at this point.
- Pour into the prepared pan, and scatter the grapes on top.
- Bake for about 45 minutes, until golden and puffed and a tester comes out clean. The middle might sink slightly after you remove the cake from the oven.
- Let cool on s wire rack, run a smooth-bladed knife around the edge to loosen and remove from the pan.
- Sift with powdered sugar before serving.
- Keep leftovers wrapped in plastic in the refrigerator.
Notes
Oil or butter: you can use olive oil or any other one, such as sunflower or canola. I used to make this cake with butter (instructions in the Notes section of the recipe card) until I tried it with olive oil and never looked back. But I'm a huge fan of the oil (Lemon Olive Oil Bundt Cake anyone?) and love baking with it. It might not be your case.
*If using butter: beat ½ cup (115g) of soft, unsalted butter with the sugar for 3 minutes, until light and fluffy. Add eggs, one at a time, and integrate well. Follow the rest of the recipe as written above.
Instructions: read recipe first to make sure you follow the pan size, oven and ingredients temperatures to ensure a good result.
Storing: keep leftovers refrigerated, well wrapped to prevent drying out. You can keep it maybe 1 day at room temperature, but it has grapes and they will start to ferment if the room is not cool. So I recommend not to take a chance.
Fruit variation: you can use sliced pears, apples or stone fruit like peaches or plums, it will be more of a fruit-topped cake as the batter won't hid them it much. Either way it’s great and perfect for tea time, or when you have a solitary fruit and want to bake something simple.
Flavorings: the batter is plain and can accommodate any spice or citrus zest you want, as long as you like it paired with grapes, or whatever fruit you use. I used a pure vanilla extract to let the sweetness of the roasted cakes shine.
- Prep Time: 15
- Cook Time: 45
- Category: Cakes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: â…›
- Calories: 274
- Sugar: 29.5 g
- Sodium: 92.7 mg
- Fat: 10.7 g
- Carbohydrates: 42.8 g
- Protein: 3.4 g
- Cholesterol: 46.5 mg
Réka says
Just made it, love the combination of flavors, thanks for the great note about adding some lemon zest!
Added only 160 g of sugar and will go down to max 140 next time. Also upped the grapes by 10% (250 g) and will experiment w even more when I make it again.
Paula Montenegro says
Happy to know it turned out well Reka!
Dorian M says
This is a great recipe and a perfect way to use grapes (or any other fruit) that is just a tad too sour to enjoy fresh. I sprinkled a little extra sugar on my grapes and the end result was the delicious. The texture of the cake is airy, quite unique, easy to assemble. I’m baking one right now with bing cherries - I think it’s going to be a real hit! Thanks so much!
Paula Montenegro says
Happy to know this Dorian! It's one of the simplest cakes in this blog and I love that you're trying it with other fruit. Happy baking!
angiesrecipes says
It's simple and amazing at the same time. I think I would love to bake with butter or maybe avocado oil. Either way, the recipe is definitely a keeper.
Anne ~ Uni Homemaker says
I love the idea of using roasted grapes in baking! How unique and you certainly don't see that too often. I really want a piece of this cake. YUM! 🙂
Patty Price says
Such a beautiful unique cake -love the roasted grapes enveloped in the sweet pastry 😉
Simi J says
Roasted grapes is so innovative, i must try it. I love the capture, looks so beautiful!
mividaenundulce says
Nunca he hecho una torta o queque con uvas, mucho menos asadas. esta se ve genial, me encanta la idea de asarlas porque eso hace que tomen un sabor más fuerte, verdad? Genial
Alice @ Hip Foodie Mom says
Hi Paula!!
I've missed you! 🙂 but a clean kitchen must have been nice. . what are trifocal contact lenses? I also hate wearing my glasses, so much so I had laser eye surgery 7 years ago. it worked well but the doc told me my eyes would worsen over time and esp now that I am 40. . reading glasses etc. . so last year I had to start wearing contacts again. I hate it. but so glad for you that things are in focus! and so happy for you that your new jobs are keeping you busy. . hope you are well my friend.
OK, this cake. Roasted grapes hidden in the cake? just gorgeous and brilliant. Oh how I love your cake recipes!
Elisabeth Foodandthrift says
This is a perfect time of the year to be baking things with roasted grapes. Your cake is lovely, and super moist and delicious! xo
e / dig in says
roasted grapes are so intriguing. i kind of think "weird" - but then other fruit is just perfection when roasted, so why not grapes?
Kate@Diethood says
GORGEOUS!! These are my favorite cakes and I love roasted grapes! I eat them with a side of feta cheese. 🙂
Nancy @ gottagetbaked says
I've never had roasted grapes before but the way you describe them makes my mouth water. And I could seriously eat a cake like this every day. I love rustic, home-made, comforting cakes such as this. Whew, sounds like you've been super busy! I hope you're settling in with the new jobs and girl, I hope you never lose your desire to bake!
yummychunklet says
Those roasted grapes look fantastic!
Julieta says
You´re always with surprising things!!! I´ve never ate roasted grapes. I have to try this. Besoss
easyfoodsmith says
That's a very interesting cake. Have never tried roasted grapes and I am so keen on trying this cake as soon as the grapes the Indian market. Thanks for sharing Paula.
I am equally intrigued by your new trifocal contact lenses. Got to talk to my ophthalmologist asap 😉
Cher Rockwell says
Beautiful! I would love to sit and have a cup of that cake with you.
Hope things are looking clear now 🙂