Grape Loaf Cake
“The trouble is that you may not stop eating this cake.”
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Why don’t grape cakes feature more often?
After making this cake, you’ll find yourself asking this question all the time – to anyone that’ll listen.
This cake is extraordinary. It’s light but somehow rich (that’s the sour cream).
The flavours blend seamlessly. The trouble is that you may not stop eating this cake – so perhaps invite some friends round to share.
It’s even nicer with extra grapes on the side, a bit of cheese and a glass of wine.
So, if you need an excuse, evening drinks it is. (As if you needed an excuse).
Recipe makes 1 loaf cake
315 grams (2½ cups) Cake flour
1 tbsp Baking powder
½ tsp Salt
150 grams (¾ cup) Sugar
60 ml (¼ cup) Oil
250 ml (1 cup) Sour cream
125 ml (½ cup) White grape juice
1 med Egg
1 tbsp Grated lemon zest
1½ cups Grapes (opt for seedless grapes)
Preheat the oven to 180ºC (350ºF, Gas mark 4). Grease and line a loaf tin with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Set aside.
In medium mixing bowl, whisk together the oil, sour cream, grape juice, egg and lemon zest. Fold this mixture into the dry ingredients along with the grapes. Pour batter into prepared loaf tin and bake for about 1 hour, or until a skewer inserted in the middle comes out clean.
Really Good Bit
You can create something special by substituting chopped apple and apple juice for the grapes and grape juice. Or, leave the grape juice in and add in any seasonal berries. You’ll flip; it’s that good.
From the notebook of Katie Schenk
Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:
If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.