Grape Cake Where the Grapes Stay on Top

The grapes in this cake stay visible on top instead of sinking, thanks to a light dusting of flour before they go into the batter. A simple batter baked in a single round pan, no mixer or frosting required.

How to keep the grapes from sinking

Toss the halved grapes in a little flour before folding them into the batter. The thin coating grips the grape's surface and helps it stay suspended instead of sinking to the bottom of the pan.

Pat the halved grapes dry before tossing them in flour. Leftover moisture keeps the flour from sticking properly, and a wet grape can sink anyway despite the coating.

Which grape variety holds up to baking

Seedless grapes with a firmer skin, like red seedless, hold their shape in the oven. Grapes that are too soft and juicy tend to break down and release too much liquid into the batter.

Green grapes work too if the skin is firm rather than soft. The best flavor comes from ripe, sweet grapes, since tart ones compete with the batter's own sweetness.

What to use instead of milk for a dairy-free cake

Unsweetened soy or oat milk replaces the regular milk in the same amount, with no change to texture or baking time. The canola oil is already dairy-free, so milk is the only swap needed.

The recipe

Grape Cake Where the Grapes Stay on Top

A simple cake where the grapes stay on top thanks to a light flour coating before baking, made in one round pan with no mixer and no frosting.

• Servings 10 slices
• Prep 15 min
• Cook 45 min
• Total 1 hr

Print recipe

Ingredients

• 1¾ cups (8.8 oz / 250 g) flour
• 1 cup (7 oz / 200 g) sugar
• 3 eggs
• ½ cup / 120 ml canola oil
• ½ cup / 120 ml milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 2 cups seedless grapes, halved
• 1 tbsp extra flour (for tossing the grapes)

Instructions

1. Preheat the oven to 350°F / 180°C and grease a 9-inch (23 cm) round or square pan.

2. Whisk the eggs and sugar together until pale.

3. Add the oil, milk, and vanilla, and whisk to combine.

4. Fold in the flour and baking powder until just combined, without overworking it.

5. Toss the halved grapes in the extra tablespoon of flour.

6. Fold most of the grapes into the batter, reserving some for scattering on top.

7. Pour into the prepared pan, scatter the reserved grapes on top, and press them in lightly.

8. Bake for forty to forty-five minutes until golden and a toothpick comes out clean.

9. Cool in the pan before slicing.

Frequently Asked Questions

Can I use frozen grapes?
Not recommended, they release too much liquid while baking and make the batter too wet.

Why grapes and not another fruit?
Grapes are one of the seven species, which makes them a natural choice for this season.

How do I store the cake?
Covered at room temperature for up to two days, or in the fridge for up to five days.

Can I freeze the cake?
Yes, individual slices wrapped well keep in the freezer for up to two months. Thaw at room temperature before serving.