ITALIAN GRAPE CAKE
This simple Italian cake is full of sweet grapes with a hint of orange zest and cinnamon. It's a great way to use up leftover grapes too.
Provided by Angela Allison
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.
- Whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.
- Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 207 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 124 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 6 g, ServingSize 1 serving
RED-GRAPE CAKE WITH WHIPPED CREME FRAICHE
A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul with a cake topped with grapes-a symbol of abundance since ancient times. Devour it as is or dress it up with a few dollops of whipped crème fraîche and a fresh bunch or two of this seasonal fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.
- Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.
- In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.
WHIPPED CRèME FRAîCHE
Categories Condiment/Spread Milk/Cream Dairy Quick & Easy Vanilla Spring Sour Cream Bon Appétit
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat all ingredients in large bowl until stiff peaks form.
RASPBERRY BUCKLE
Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
- Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
OLIVE OIL CAKE WITH RED GRAPES
Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish the meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
- Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.
GRAPE CAKE
A different sort of cake. The batter is prepared and put in the pan and the grapes are distributed over top for baking. When I first saw this recipe I thought the grapes would either sink or burst and leak during the baking but they didn't! Make sure the grapes are well dried off before placing on the cake. Measure the flour carefully and be careful not to over bake or the cake can turn out to be a bit dry. A lovely and different cake to serve with tea or coffee. I found this originally in a 1974 issue of Gourmet magazine. Try serving it with a sifting of icing sugar over the top or a dollop of vanilla yogurt or lightly sweetened whipped cream.
Provided by teapotter
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
- In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
- Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
- Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
- Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.
Nutrition Facts : Calories 386.1, Fat 17.7, SaturatedFat 10.5, Cholesterol 135.1, Sodium 141.3, Carbohydrate 51.8, Fiber 1.1, Sugar 30.8, Protein 6.1
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