INGREDIENTS
5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
2/3 cup plus 1 tablespoon cane sugar
2 large eggs and 1 large egg yolk
3 tablespoons extra-virgin olive oil
1-3/4 cup unbleached all-purpose flour, plus more for flouring the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup lowfat buttermilk
2-1/4 cups (3/4 pound) red seedless grapes
Directions:
1) Preheat oven to 350 degrees F. Butter a 9-inch metal cake pan and line bottom with a round of parchment paper. Butter paper and then coat pan with flour.
2) In bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down sides of bowl frequently. Beat in eggs one at a time. Beat in yolk, followed by olive oil.
3) Sift together flour, baking powder and salt in separate bowl.
4) On low speed, beat in flour mixture in three additions, alternating with additions of buttermilk and scraping down sides of the bowl frequently. Stir in half the grapes and pour batter into prepared pan. Sprinkle top with remaining grapes and remaining 1 tablespoon sugar.
5) Bake until cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes. Cool the cake in the pan 15 minutes. Run a knife around the edges of pan, then invert, peel off paper and cool cake upright on a rack. Serve warm or room temperature. Yield: 12 servings.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
