|Prep time||20 minutes|
|Cooking time||50 minutes|
|Total time||1 hour, 10 minutes|
A wonderful recipe for our Concord grapes, available in September!
Preheat the oven to 350°F. Generously butter a 9-inch springform pan. Turn and shake about 2 tbsp of flour in pan so that the flour covers all greased surfaces. Remove excess flour by tapping upside down. (If you don't have a springform pan, it's fine to use a 9-inch nonstick cake pan with 9-inch round of parchment paper on the bottom with everything buttered and floured.) In a small bowl, whisk together the flour, salt and baking powder. Set aside.
Beat the eggs with 2/3 cup of the sugar until pale and slightly thickened, about a minute. Add the milk, olive oil, melted butter, lemon zest, orange zest and vanilla and beat until well combined. Add the dry ingredients and mix on low speed until just combined. Using a rubber spatula, stir in 1-1/2 cups of the grapes. Transfer the batter to the prepared pan and smooth the top with the spatula. Scatter the remaining grapes evenly over the top of the batter. Sprinkle the remaining 1 tablespoon of sugar evenly over top. Bake for about 50 minutes, or until the cake is lightly golden and a tester comes out clean. Cool the cake for about 15 minutes on a rack.
Slide a butter knife around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off of the cake. Slide a wide metal spatula between the bottom of the cake and the pan, lift the cake off the base and transfer to a serving plate. (If you used a regular nonstick cake pan, simply invert the cake onto a plate and flip over.
Adapted with modifications from Patricia Wells' Patricia Wells At Home in Provence