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
Marissa | Pinch and Swirl says
I've honestly never had roasted grapes before, but this recipe makes me want to try them.
That's the first I've heard of trifocal contact lenses - wow! I seems like you'd be seeing the world through a kaleidoscope. 🙂
Lora CakeDuchess says
Roasting grapes at this time of year sounds really quite perfect. I can imagine the natural sweetness from roasting the grapes was delightful in every bite. It looks like my favorite apple cake recipe my MIL always bakes and I can't wait to try it now with grapes! Lovely, Paula!
Sally - My Custard Pie says
I've never roasted grapes - such a good idea and this cake looks beautiful.
Abbe@This is How I Cook says
You are right. This has been floating out there and I've always wanted to try it! I have no excuses now!
Karen @ Lemon Grove Cake Diaries says
I haven't tried roasting grapes either. Love this recipe and I have bookmarked this recipe to try. I have been hearing about the Magnolia Bakery Cookbook but I haven't seen a copy yet - how did you find the rest of the recipes in this book, is it worth buying?
wp_vknotes_admin says
I like The Buttercup Bakeshop Cookbook more, which is the new bakery opened by one of its owners when they split. From Magnolia (the original book, there is a new version) I never found a great recipe, they're all OK. For me Buttercup is worth the purchase, not Magnolia.
dentistvschef says
Never even thought there such roasted grape and put it in cake...
since i love raisin, i guess i'm gonna love these sweet bites!
well done my friend...
Cocoa and Lavender says
That looks wonderful - and just the kind of cake we love! I have never roasted grapes before - and I don't even know why! We had the sweetest grapes when in Italy - I wish I had a bunch of those to roast right now! ~ David
PS - I hope the job situation is going well, and that you are happy!
Beth says
Your cake looks absolutely wonderful. I've never baked with grapes, but have always wanted to do it. This recipe would be a great place to start!
Renee says
Beautiful cake and I'm so intrigued by the roasted grapes. I love roasted veggies and rarely think to roast fruit especially grapes. Now you have added another to-do to my list...
Jeannie Tay says
I have added all sorts but not grapes! Grapes are usually eaten fresh in my household because they are pricey! I should safe some for this recipe the next time I have grapes in my fridge:D Looks amazingly delicious and simple! I just love unadorned cakes.
The Ninja Baker says
Roasted grapes is an intriguing idea...Looks and sounds so very elegant, Paula. I can definitely see a slice of this cake with a cup of tea at a B & B =)
Liz Berg says
Gorgeous, Paula. My FIL had wonderful memories of a grape cake his aunt or grandmother used to make. I wish he was still here as I would love to have made this for him 🙂
Deb says
I have only roasted grapes for savory recipes. I can see that I have been missing out! An easy to prepare cake but bursting with nuanced flavor, just fabulous!
vanillasugarblog says
I love the simplicity of this too.
I've never made a cake with roasted grapes...yet.
I want too though
Jennifer | Bake or Break says
Love this! I adore simple, one-layer, no-fuss cakes.
thelittleloaf says
The more I bake the more I love these kind of rustic cakes with just a few gorgeous, simple flavours. Who needs icing or layers when you have roasted grapes? yum!
Dorothy at Shockingly Delicious says
That looks delectable!
Laura Dembowski says
I recently wrote a post about how I don't like wearing glasses. This cake I totally like! Baking with grapes is always a pleasant surprise.
Kalyan Panja says
looks delicious....just mouthwatering!
Medeja says
This roasted grape cake looks perfect for teatime. Roasted grapes sound interesting.