Grape Snack Cake with Winter Crunch Grapes

This grape snacking cake is super easy to make, plus, it is topped with delicious, plump, and juicy seedless red grapes. 

Baking with grapes? Actually, they're pretty amazing when they are baked. The grapes get all roasty and even sweeter, and the juices permeate the cake to add an amazing layer of sweetness. 

(Disclosure: I received product from Melissa's Produce. All opinions are my own.)

I've actually paired them with blue cheese on pizza, which is ah-maze-ing. I've also used them on focaccia and in a cake with almond paste! My friend Stacy used them in muffins. 

I received these Winter Crunch grapes in a care package from Melissa's Produce, along with persimmons, butterscotch pears, Dutch baby potatoes, and a bag of Bob's Red Mill Flour for their Family Baking Challenge. 

According to Melissa's Produce, Winter Crunch Grapes, "due to their late harvest, develop an excellent sweet flavor tone that is juicy and delicious." They are totally dellicious out of hand and are gorgeous on a cheese or charcuterie platter. 

They will last a couple of weeks in your refrigerator. You can also freeze them for enjoying later. 

You could call this cake a "grape upside down cake!" The cake is baked with the fruit at the bottom, and then it is flipped over so that the roasted grapes, coated in brown sugar, are on top.

This recipe is adapted with permission from Real Food Mostly Plants by Melissa's Produce. The only change I made was to bake the cake with the cut side of the grapes facing the cake rather than the bottom of the pan. You just have to be more careful when you pour the cake batter over the grapes so that they don't move around. 

I pretty much wanted to just eat the grape top off of the whole cake. 

To make this cake, I used a 9-inch cheesecake pan, which I wrapped in foil. You could also use a 9 inch cake pan or a springform pan. 

You can follow the #FamilyBakingChallenge on Instagram. 

Grape Snack Cake Recipe

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Yield: 8 servings

Author: Karen Kerr

This grape snacking cake is super easy to make, plus, it is topped with delicious, plump, and juicy seedless red grapes.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• Zest from one lemon
• 1 teaspoon vanilla
• 2 cups (9 1/2 ounces) all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 2 tablespoons brown sugar
• 2 1/2 cups grapes, washed and cut in half

Instructions

1. Heat the oven to 350 degrees F
2. Line the bottom of a 9 inch cake pan, cheesecake pan, or springform pan with parchment paper and grease the pan and parchment. If you are using a pan with a removable bottom, wrap the bottom of the pan with foil.
3. Cream the butter and sugar with a stand or hand mixer until light and fluffy. 
4. Add the eggs, one at a time, and mix thoroughly. Mix in the lemon zest and vanilla. 
5. Whisk together the flour, baking powder, and salt in a separate bowl. 
6. With the mixer on low, add one third of the flour mixture, followed by 1/2 of the buttermilk, then 1/3 of the flour, the rest of the buttermilk, and the final third of the flour. Mix until combined.
7. Sprinkle the bottom of the pan with the brown sugar. Add the grapes in an even layer on the bottom of the pan. 
8. Carefully spread the batter over the grapes and smooth it into an even layer. 
9. Bake the cake for 55 to 60 minutes. Cool it in the pan for 20 minutes before removing it. 
10. Turn it out onto a serving plate with the grape side up. 

Calories

347

Fat (grams)

13.29

Sat. Fat (grams)

7.87

Carbs (grams)

56.13

Fiber (grams)

1.56

Net carbs

54.56

Sugar (grams)

30.15

Protein (grams)

6.06

Sodium (milligrams)

277.79

Cholesterol (grams)

77.83

https://www.karenskitchenstories.com/2020/12/grape-snack-cake.html

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I received product from Melissa's Produce. All opinions are my own.