Grape Harvest Cake Recipe

I absolutely adore this recipe because it combines the cozy, comforting flavors of cinnamon and vanilla with the unexpected twist of juicy, sweet grapes. Plus, the mix of almond flour and all-purpose flour gives it the perfect texture—moist and tender, satisfying my cravings for something both unique and irresistibly delicious!

I treasure the rustic allure of a Grape Harvest Cake, a delightful confection that showcases the season’s grape harvest. I use a mixture of all-purpose and almond flour for their marvelous flavor and the zest of a lemon for a hint of brightness.

The real stars of this cake, though, are the Concord grapes, which provide natural sweetness and loads of juice. The cake’s warm depth comes from cinnamon, and its texture is thanks to yogurt.

Dust the top with confectioners’ sugar, and it’s an elegant finish.

Ingredients

All-Purpose Flour:
Gives structure and carbohydrates, which makes the cake light and tender.

Almond Flour:
Imparts moisture and a nutty taste; delivers healthy fats and ample protein.

Baking Powder and Baking Soda:
Lively agents for a light, fluffy, and airy texture.

Ground Cinnamon:
Contributes warm spice and depth, augmenting the cake’s flavor.

Unsalted Butter:
Contributes moisture and richness; source of fat for a tender crumb.

Granulated Sugar:
Adds sweetness and helps the cake retain moisture.

Plain Yogurt:
Provides moisture and a tangy flavor along with the calcium and probiotics that make your gut happy.

Seedless Grapes:
Sweet, juicy bursts, rich in vitamins and natural antioxidants.

Lemon Zest:
Enhanced taste and aroma with vitamin C, boosting bright, fresh flavors.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt
• 2 cups seedless grapes (preferably Concord or Champagne), halved
• Zest of 1 lemon
• Confectioners’ sugar for dusting (optional)

Instructions

1. Set your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly. You can also line it with parchment paper for easier removal.

2. In a medium bowl, stir together the following ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. In a big bowl, with a hand mixer or a stand mixer, blend the softened butter and granulated sugar together at medium speed until the mixture is light and fluffy, close to about 3 minutes.

4. One at a time, add the eggs to the butter mixture, beating well after each addition. The vanilla extract and lemon zest are mixed in next until everything is well combined.

5. Cut down the mixer speed to low and slowly add the flour combo to the wet ingredients, switching with the plain yogurt. Start and finish with the flour combo, mixing until the ingredients are just combined.

6. Using a spatula, carefully incorporate the halved grapes into the batter, making sure they are evenly dispersed throughout the mixture.

7. Into the prepared cake pan, pour the batter and smooth the top with a spatula so that it is level and even.

8. In the preheated oven, bake for 35-40 minutes, or until the center of the cake is clean when a toothpick is inserted.

9. Take the cake out of the oven and let it cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely.

10. When the cake has completely cooled, you may wish to dust the top with confectioners’ sugar before serving. The cake may be served sliced, but for a really extravagant treat, try serving it with some whipped cream.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Medium mixing bowl
5. Large mixing bowl
6. Hand mixer or stand mixer
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Knife (for halving grapes)
12. Toothpick
13. Grater or zester (for lemon zest)

FAQ

• Can I use other types of grapes for this recipe?Absolutely, if you cannot find Concord or Champagne grapes, feel free to use any other seedless grape. More importantly, ensure that whatever grape you select is sweet and juicy.
• Is there a substitute for almond flour?You can substitute with all-purpose flour if you don’t have almond flour. Use an additional 1/2 cup; the texture will be slightly different.
• Can I make this cake gluten-free?To make it gluten-free, you can try substituting a gluten-free flour blend for the all-purpose flour. For best results, make sure the blend contains xanthan gum.
• What can I use instead of butter for a dairy-free option?To make this recipe dairy-free, use coconut oil or a dairy-free margarine instead of butter, and keep the amount the same.
• Is it necessary to halve the grapes?To ensure an even distribution of the grapes in the cake, and to prevent them from sinking to the bottom, halve the grapes.
• How should I store the Grape Harvest Cake?Keep the cake in a sealed container at room temperature for no more than 2 days; to keep it fresh for longer, place it in the fridge.
• Can I add nuts to this cake?Indeed, including a small quantity of chopped nuts, like almonds or walnuts, can contribute a delightful texture to any number of baked goods.

Substitutions and Variations

All-purpose flour: For a nuttier flavor, switch to whole wheat flour. For a gluten-free version, use a gluten-free flour blend.
Almond flour: Substitute hazelnut flour for a distinctly nutty taste, or use oat flour for an alternative that contains no nuts.
Granulated sugar: For a deeper flavor, use coconut sugar or brown sugar; or use the same amount of honey or maple syrup, reducing the yogurt slightly to balance moisture.
Butter, unsalted: Substitute coconut oil or margarine to make this recipe dairy-free.
Use Greek yogurt for a thicker texture in plain yogurt, or substitute sour cream for an equally tasty yet tangy-flavored yogurt alternative.

Pro Tips

1. Room Temperature Ingredients Ensure that the butter, eggs, and yogurt are at room temperature before mixing. This helps them incorporate more smoothly and results in a better texture for the cake.

2. Properly Mix the Butter and Sugar Cream the butter and sugar until the mixture is very light and fluffy. This process takes about 3-5 minutes and is crucial for creating a tender crumb in the cake.

3. Alternate Flour and Yogurt When adding the dry ingredients and yogurt to the wet mixture, start and end with the flour. This technique helps prevent over-mixing, which can lead to a dense cake.

4. Coat Grapes with Flour Before folding the grapes into the batter, toss them in a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.

5. Avoid Over-mixing Once you start adding the flour mixture, mix just until combined. Over-mixing can result in a tougher texture due to gluten development. Fold in the grapes gently to maintain the batter’s lightness.