My kitchen has been surprisingly clean for the last two weeks, a clear sign my new jobs have me hopping around, suffocating myself at times with the insane hot weather we had last week, or dragging my tired feet home in a cab after I forgot yet another thing in my list and had to go back and finish it before walking into the cool temple that is my home.
No better feeling than surrounding yourself with familiarity after a long, sticky, new, draining, exciting, fructiferous day. That and my new trifocal multifocal (my bad) contact lenses. The world is in focus again my friends, no small accomplishment after I had almost gotten used to feeling like the main character in this Woody Allen film – only that would’ve been a cool way of seeing the world through a blurry lens. I had to use glasses and, nothing personal, but they are absolutely not.my.thing. So now it’s a new life of list making (something I’m not good at but have no choice, see above) and contact lenses. All good.
No better feeling than surrounding yourself with familiarity after a long, sticky, new, draining, exciting, fructiferous day. That and my new trifocal multifocal (my bad) contact lenses. The world is in focus again my friends, no small accomplishment after I had almost gotten used to feeling like the main character in this Woody Allen film – only that would’ve been a cool way of seeing the world through a blurry lens. I had to use glasses and, nothing personal, but they are absolutely not.my.thing. So now it’s a new life of list making (something I’m not good at but have no choice, see above) and contact lenses. All good.
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How I managed to make this cake again in the middle of it all is baffling, in between piles of papers and organizing my new daily life, trying to remember I had a list and not forget half the things I need to do, a vanilla cake with roasted grapes came out of the oven. The itch to bake will never leave me. And who would I be if it ever did, right? I’d loose a part of my personality for sure.
To give this cake more personality I added roasted grapes one afternoon, at a time when I had become hooked – there’s a focaccia, galette and 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 – there was additional sugar on them, and there wasn’t since I had baked them myself.
Anyway, I made this beautiful tea cake many times going no further than apples as the topping, adding a handful of blueberries if I was feeling festive.
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With grapes, it becomes more of a hidden cake – a recipe that has been going around for the longest time, showing up here and there, from a TV food show to a comment of a reader in my other blog, because it seems to have been very popular back in the days – where the batter encases the fruit completely and you need to cut it to know what fruit is inside, or if there’s any at all. A realization after making this one, is that you need small fruits, like berries or grapes for that to happen. It won’t happen with the sliced apples I used before. Which is fine, just different in appearance.
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So if you use sliced pears, apples or stone fruit like peaches or plums, it will be more of a fruit topped cake. Either way it’s great and perrrfect for tea time, or when you have a solitary fruit and want to bake something simple.
The batter is plain and can accommodate any spice or citrus zest you want. I used a pure vanilla extract.
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Ingredients
- ½ cup 115g unsalted butter, softened
- 1 cup 200g sugar
- 2 eggs (at room tº)
- 1 cup 140g all purpose or cake flour
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 ½ cups seedless grapes (washed and roasted for 30 minutes at 350ºF/180ºC)
- Confectioners’ sugar (for serving)
Instructions
- Preheat the oven to 350ºF/180ºC
- Butter/spray and flour an 8-inch springform cake pan.
- In a large bowl, cream butter and sugar for 3 minutes. Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and add it to the mix.
- (I sift it directly over the bowl).
- Add vanilla and mix well.
- Pour into the prepared pan, and scatter the grapes on top.
- Bake for about 40 to 45 minutes, until golden and puffed and a tester comes out clean.
- Let cool on wire rack, unmold and sift confectioners’ sugar over it before serving.
barely adapted from Magnolia Bakery Cookbook, by Jennifer Appel y Allysa Torey
Today’s 5 related recipes worth looking at:
Pork Fillets with Grape Shallot Sauce from Thyme
Honey Roasted Grapes with PB Granola from Teaspoon of Spice
Balsamic Roasted Grapes with Lemony Ricotta from The Wimpy Vegetarian
Vanilla Cake with Whole Pears from If In Doubt Bake a Cake
Figs, Champagne Grapes and Raspberry Cake from Zoe Bakes
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! 🙂
Such a beautiful unique cake -love the roasted grapes enveloped in the sweet pastry 😉
Roasted grapes is so innovative, i must try it. I love the capture, looks so beautiful!
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
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!
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
roasted grapes are so intriguing. i kind of think "weird" – but then other fruit is just perfection when roasted, so why not grapes?
GORGEOUS!! These are my favorite cakes and I love roasted grapes! I eat them with a side of feta cheese. 🙂
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!
Those roasted grapes look fantastic!
You´re always with surprising things!!! I´ve never ate roasted grapes. I have to try this. Besoss
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 😉
Beautiful! I would love to sit and have a cup of that cake with you.
Hope things are looking clear now 🙂