Best 8 Italian Grape Cake Recipes

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In the realm of delectable desserts, Italian grape cake stands out as a true masterpiece, a testament to the harmonious fusion of flavors, textures, and culinary traditions. Originating from the lush vineyards of Italy, this delectable treat captivates the senses with its alluring aroma, moist texture, and symphony of sweet and tangy flavors. While variations abound, a classic Italian grape cake typically boasts a moist sponge cake base studded with plump, juicy grapes, creating a delightful burst of freshness in every bite. Whether enjoyed as a standalone dessert or paired with a scoop of creamy gelato, Italian grape cake promises to tantalize your taste buds and transport you to the heart of Italy's culinary heritage.

Here are our top 8 tried and tested recipes!

ITALIAN FRESH PURPLE GRAPE CAKE



Italian Fresh Purple Grape Cake image

Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 12

2 eggs
⅔ cup white sugar
4 tablespoons unsalted butter, melted
¼ cup extra virgin olive oil
⅓ cup milk
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
  • In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
  • Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
  • Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
  • Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
  • Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
  • Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g

ITALIAN GRAPE CAKE



Italian Grape Cake image

This simple Italian cake is full of sweet grapes with a hint of orange zest and cinnamon. It's a great way to use up leftover grapes too.

Provided by Angela Allison

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

1 ½ cups all purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
2 large eggs
⅔ cup granulated sugar
⅓ cup milk
¼ cup extra virgin olive oil
¼ cup unsalted butter, melted
1 teaspoon orange zest
½ teaspoon cinnamon
2 cups small purple grapes
powdered sugar for dusting

Steps:

  • Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.
  • Whisk together the flour, baking powder, and salt; set aside.
  • In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.
  • Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.

Nutrition Facts : Calories 207 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 124 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 6 g, ServingSize 1 serving

WARM GRAPE CAKE



Warm Grape Cake image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 stick unsalted butter, plus extra for pan, softened
3/4 cup granulated sugar
2 eggs, at room temperature
1 lemon, zested
1 1/2 cups all-purpose flour, plus 1 tablespoon, sifted, divided
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1/2 cup whole milk, room temperature
1/3 cup golden raisins
1 1/2 cups fresh seedless grapes, stemmed, washed, dried and halved, divided
1 cup heavy cream, cold
1 tablespoon confectioners' sugar, sifted
1/2 teaspoon almond extract
3 tablespoons to 1/4 cup honey
1 small ginger knob, peeled and grated, about 1 heaping tablespoon

Steps:

  • This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter.
  • Preheat the oven to 350 degrees F.
  • Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend.
  • Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling.
  • Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside.
  • Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.

HARVEST GRAPE CAKE



Harvest Grape Cake image

This cake is the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning. Great, juicy (ideally, seedless) grapes of any kind will work. Concords are stunning, for example.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, softened, plus extra to grease the pan
3/4 cup sugar
2 large eggs
1/4 cup whole milk
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups fresh (seedless) grapes, stemmed, halved
3 tablespoons honey
Juice of 1/2 lemon
2 cups unsweetened heavy cream, whipped to soft peaks

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
  • Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
  • Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

WINEMAKER'S GRAPE CAKE



Winemaker's Grape Cake image

Provided by Patricia Wells

Categories     Cake     Fruit     Dessert     Bake     Fall     Grape     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 15

Equipment: One 9-inch (23-cm) springform pan
Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 cup (135 g) sugar
4 tablespoons (2 ounces; 60 g) unsalted butter, melted
1/4 cup (6 cl) extra-virgin olive oil
1/3 cup (8 cl) whole milk
1/2 teaspoon pure vanilla extract
1 1/2 cups (200 g) unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
10 ounces (300 g) small, fresh purple grapes (see above for varieties)
Confectioners' sugar, for garnish

Steps:

  • 1. Preheat oven to 350°F (175°C; gas mark 4/5).
  • 2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
  • 3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
  • 4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
  • 5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
  • 6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.
  • Wine suggestions
  • Grape cake is an ideal match for _vin santo,_the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
  • In a purple haze
  • Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it's due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.

GRAPE CAKE



Grape Cake image

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.

Provided by teapotter

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup sugar
3 egg yolks
1 teaspoon finely grated fresh lemon rind
1/2 teaspoon vanilla
3 egg whites
1/2 cup sugar
1 1/4 cups sifted flour, sift before measuring
1 1/3 cups green seedless grapes, about 1 lb

Steps:

  • Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
  • In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
  • Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
  • Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
  • Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.

Nutrition Facts : Calories 386.1, Fat 17.7, SaturatedFat 10.5, Cholesterol 135.1, Sodium 141.3, Carbohydrate 51.8, Fiber 1.1, Sugar 30.8, Protein 6.1

ITALIAN FRESH PURPLE GRAPE CAKE



Italian Fresh Purple Grape Cake image

Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

Provided by MARBALET

Categories     Italian Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

2 eggs
⅔ cup white sugar
4 tablespoons unsalted butter, melted
¼ cup extra virgin olive oil
⅓ cup milk
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
  • In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
  • Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
  • Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
  • Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
  • Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
  • Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g

CITRUS GRAPE CAKE



Citrus grape cake image

A rustic Italian-style cake made with olive oil as well as butter. Wonderful eaten warm with a scoop of ice cream for pud

Provided by Emma Lewis

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Number Of Ingredients 11

225ml dessert wine , such as Muscat de Beaumes
200g light muscovado sugar
100g softened butter
3 eggs
zest 1 orange
zest 1 lemon
175ml extra-virgin olive oil
225g plain flour , plus 1 tbsp for dusting
1 tsp baking powder
175g grape , halved and seeded
4-5 tbsp demerara sugar

Steps:

  • Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
  • Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
  • Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.

Nutrition Facts : Calories 574 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Protein 6 grams protein, Sodium 0.49 milligram of sodium

Tips:

  • Choose the right grapes. Sweet, juicy grapes like Concord or Niagara grapes are best for this cake. Avoid using grapes with seeds, as they can be a choking hazard.
  • Wash the grapes thoroughly. Be sure to remove any stems or leaves.
  • Coat the grapes in flour. This will help prevent them from sinking to the bottom of the cake.
  • Use a bundt pan. This will give the cake a beautiful shape and allow for even cooking.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before serving. This will allow the flavors to meld and the cake to set.

Conclusion:

Italian grape cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet, juicy grapes, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this Italian grape cake a try. You won't be disappointed!

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