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A different sort of cake. The batter is prepared and put in the pan and the grapes are distributed over top for baking. When I first saw this recipe I thought the grapes would either sink or burst and leak during the baking but they didn’t! Make sure the grapes are well dried off before placing on the cake. Measure the flour carefully and be careful not to over bake or the cake can turn out to be a bit dry. A lovely and different cake to serve with tea or coffee. I found this originally in a 1974 issue of Gourmet magazine. Try serving it with a sifting of icing sugar over the top or a dollop of vanilla yogurt or lightly sweetened whipped cream.
Units: US | Metric
Serving Size: 1 (96 g)
Servings Per Recipe: 6