Harvest Grape Cake
- 3 eggs
- 1 cup sugar
- 5 tablespoons sweet butter melted
- 5 tablespoons extra-virgin olive oil
- 1/2 cup milk
- 2 cups flour
- Zest of 1 orange
- 2 tablespoons amaretto
- 1 teaspoon baking powder
- 2 1/2 cups small wine grapes stemmed, rinsed (Pinot Noir or Cabernet grapes)
Butter and flour a ten-inch cake pan. Preheat oven to 375 degrees.
In a mixing bowl, beat eggs and sugar to thick golden ribbons, 2 to 3 minutes. Add butter, olive oil and milk. Add flour, orange zest, Amaretto and baking powder and stir together (do not overmix). Stir in the 2 cups of the grapes, breaking a third of them with forceful strokes, leaving most whole.
Pour batter into prepared pan, place in oven and cook 40 to 50 minutes, until pierced toothpick exits clean. Cool, carefully turn out right side up, sprinkle with powdered sugar and serve with the remaining grapes.
This recipe yields ?? servings.