Delicious Italian Fresh Purple Grape Cake Recipe

Ingredients

• 0.67 cup white sugar
• 2 eggs eggs
• 0.33 cup milk
• 0.25 cup extra virgin olive oil
• 4 tablespoons unsalted butter, melted
• 0.5 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.75 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons grated lemon zest
• 2 tablespoons grated orange zest
• 10 ounces small purple grapes

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) and position the rack in the center. Grease and flour a 9-inch springform pan thoroughly, then remove any extra flour.
2. In a stand mixer with the whisk attachment, combine sugar and eggs until the mixture is thick and pale yellow, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until well combined.
3. In a large bowl, sift together 1 ½ cups flour, baking powder, and salt. Add lemon zest and orange zest, ensuring they are evenly distributed. Gradually add the flour mixture to the sugar mixture, stirring with a wooden spoon until fully incorporated. Scrape the bowl's sides and stir again. Let the batter rest for about 10 minutes to allow the flour to absorb the liquids.
4. Gently fold 7 to 8 ounces of grapes into the batter until evenly distributed. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake in the preheated oven for 15 minutes. Sprinkle the remaining grapes over the top. Continue baking until the cake is a deep golden brown and feels firm to the touch, about 40 minutes more. Let it cool on a wire rack for 10 minutes.
6. Carefully run a knife around the pan's edges to release the cake. Remove the springform pan's sides, leaving the cake on its base. Allow it to cool completely before slicing into thin wedges and serving.

Nutrition

• Calories: 297 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sodium Content: 75 mg
• Protein Content: 3 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g