Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup fine cornmeal
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- 2/3 cup granulated sugar
- ½ cup olive oil
- 1/3 cup milk (I used almond, use what you love)
- 1 tablespoon vanilla bean paste
- Zest of 1 lemon
- Zest of 1 orange
- 2 cups seedless red grapes
Instructions
- Preheat oven to 350 degrees F. Oil a 9-inch cake pan.
- In a medium bowl, stir together the flour, cornmeal, baking powder, and salt.
- In a large bowl, stir together eggs, sugar, and oil until very well combined and lightened slightly in color. Alternately add the milk and flour mixture, beginning and ending with the flour mixture. Stir in the lemon and orange zest and vanilla bean paste. Stir in the grapes and pour into the prepared pan.
- Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave about 1 minute.
Notes
Recipe adapted from Fine Cooking
- Prep Time: 20 minutes
- Cook Time: 1 hour