Sunken Grape Cake
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 2 hours |
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
| ½ | lb. unsalted butter | |
| 1¼ | cups sugar | |
| 3 | eggs | |
| ~ | Zest of one lemon | |
| 1 | tsp. almond extract | |
| 1 | cup unbleached, all-purpose flour | |
| 1 | cup finely ground, toasted almonds | |
| 2 | tsp. baking powder | |
| 1 to 2 | cup seedless grapes, enough to cover the surface of the cake |
Steps
- Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
- 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.
- 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.