Recipes Desserts Cakes Italian Fresh Purple Grape Cake 4.3 (25) 19 Reviews 8 Photos Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates. Submitted by MARBALET Updated on January 20, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 25 mins Cook Time: 45 mins Additional Time: 20 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ⅔ cup white sugar 2 eggs ⅓ cup milk ¼ cup extra virgin olive oil 4 tablespoons unsalted butter, melted ½ teaspoon vanilla extract 1 ½ cups all-purpose flour ¾ teaspoon baking powder 1 pinch salt 2 tablespoons grated lemon zest 2 tablespoons grated orange zest 10 ounces small purple grapes Directions Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Beat sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Add milk, olive oil, melted butter, and vanilla; mix until blended. Sift flour, baking powder, and salt into a large bowl. Add lemon zest and orange zest and toss until coated with flour. Spoon the flour mixture into wet ingredients; stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Let sit for 10 minutes to allow the flour to absorb the liquids. Add 7 to 8 ounces grapes to the batter; stir to incorporate. Spoon batter into the prepared cake pan and smooth out the top with a spatula. Set remaining grapes aside. Bake cake in the center of the preheated for 15 minutes. Remove from the oven and sprinkle reserved grapes over the top. Return to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 more minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the sides of the pan to loosen the cake. Release and remove the side of the springform pan, leaving the cake on the pan base. Let cool to room temperature. Cut thin wedges to serve. Editor's Note: Please note differences in ingredient amounts when following the magazine version of this recipe, as well as the additions of mascarpone and honey. I Made It Print 43 home cooks made it! Nutrition Facts (per serving) 297 Calories 13g Fat 42g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 297 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 24% Cholesterol 16mg 5% Sodium 75mg 3% Total Carbohydrate 42g 15% Dietary Fiber 1g 4% Protein 3g 6% Vitamin C 4mg 5% Calcium 53mg 4% Iron 1mg 7% Potassium 115mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.