Cake Fresh Grape Cake~ Easy Breakfast Cake

Cake Fresh Grape Cake~ Easy Breakfast Cake

Ingredients

• 5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan

• 2/3 cup plus 1 tablespoon cane sugar

• 2 large eggs and 1 large egg yolk

• 3 tablespoons extra-virgin olive oil

• 1 3/4 cups unbleached all-purpose flour, plus more for flouring the pan

• 1 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 3/4 cup low fat buttermilk ( if you do not have buttermilk, make your own. Add 1 tablespoon of vinegar in a measuring cup than add the milk to equal 1 cup of the milk mixture )

• 2 1/4 cups (3/4 pound) red or black seedless grapes.

• If you do not have fresh grapes you can add cranberries & raisins. etc.

Directions

• Preheat oven to 350°F.
• Butter a 9-inch metal cake pan and line the bottom with a round of parchment paper. Butter the paper and then coat the pan with flour.
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• In the bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down the sides of the bowl frequently.
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• in eggs one at a time. Beat in yolk, followed by olive oil.
• Sift together flour, baking powder and salt in separate bowl.
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• On low speed, beat in the flour mixture in three additions, alternating with additions of buttermilk and scraping down the sides of the mixing bowl.
• in half the grapes and pour the batter into the prepared pan.
• Sprinkle the top with remaining grapes and remaining 1 tablespoon sugar.
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• Add more sugar if you like a sugary topping.
• Bake until the cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes.
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• Cool the cake in the pan 15 minutes.