Ingredients
- Butter and flour for preparing cake pan
- 2 large eggs at room temperature
- 2/3 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/4 cup olive oil
- 1/3 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of sea salt
- 1 lemon, zest grated
- 1 orange, zest grated
- 10 oz. fresh purple grapes
- Confectioners sugar for garnish
Preparation
Step 1
Preheat oven to 350 degrees. Generously butter and flour a 9” springform pan, tapping out any excess flour. Set aside. In bowl of electric mixer fitted with whisk attachment, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add butter, oil, milk, and vanilla extract, and mix until blended. Sift flour, baking powder and salt into large bowl. Add lemon and orange zests, and toss to coat the zests with flour. Spoon mixture into bowl of batter and stir with wooden spoon until blended. Scrape down sides of bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids. Stir about 3/4 of the grapes into batter. Spoon batter into the prepared cake pan and smooth out the top with a spatula. Place pan in center of oven. Bake 15 minutes, then sprinkle top of cake with remaining grapes. Bake until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove side of springform pan, leaving cake on the pan base. Sprinkle with confectioners sugar just before serving. Serve at room temperature.