Sunken Grape Cake

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

This cake was a favorite breakfast offering at the late Zefiro restaurant in Portland, often consumed with a latte in a bowl. It also makes a great afternoon snack and dessert.

Ingredients

Steps

1. Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix thoroughly between additions. Add zest and almond extract. In a separate bowl, mix flour, ground almonds, and baking powder, then stir into egg mixture until just blended.
3. Smooth batter into the springform pan and distribute the grapes evenly over the batter, pressing them in lightly. Bake for 50 to 60 minutes, until a toothpick or skewer inserted in the middle comes out clean or with tiny crumbs. Let cool, then invert onto a plate and dust lightly with powdered sugar.

This content is from the Culinate Kitchen collection.