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Red Grape Harvest Cake

There’s no denying that grapes are one of the world’s most popular fruits. This unbelievably moist, jewel-studded cake and grape sauce showcase the fruit’s versatility. Also called “harvest cake,” it’s perfect served for breakfast, with afternoon tea, or simply for dessert.

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Test Kitchen Tip

The olive oil adds flavor to the cake and keeps it moist for days.


Makes 8 servings (1 cup sauce)

Boil 1/2 cup water with 4 cups seedless red grapes in a saucepan until they burst, 10 minutes. Purée mixture in a food processor, then strain through a fine-mesh sieve; discard solids. Add purée back to pan and stir in 1/4 cup sugar, 2 Tbsp. brandy, and a pinch of salt. Cook sauce over medium heat until reduced by half, 5 minutes. Stir in 1/2 tsp. each fresh lemon juice and pure vanilla extract; cool sauce completely.


Preheat oven to 350°. Lightly coat a 9-inch springform pan or cake pan with olive oil; dust with flour.

For the cake, whisk together flour, cornmeal, baking powder, salt, and zest in a bowl.

Beat eggs and ⅔ cup sugar in a bowl with a hand mixer on high speed until pale and slightly thickened, 1 minute. Add oil, milk, and vanilla; beat until combined. Add flour mixture and blend on low speed until combined.

Fold in 1½ cups grapes, then transfer batter to prepared pan and smooth the top. Arrange remaining ½ cup grapes, skin sides up, over the top; sprinkle with 1 Tbsp. sugar.

Bake cake until a toothpick inserted into center comes out clean, 40–45 minutes. Cool cake on a rack 15 minutes, then remove ring from pan and let cake cool completely.

For the topping, beat cream in a bowl until soft peaks form. Add powdered sugar and beat until medium peaks form. Serve cake with topping and sauce.

Nutritional Facts

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