Champagne Grape Cake – Sweet, Delicious & Appealing

by Sherry Riter in Cake,Cooking  ,Dessert,Food

champagne grape cake cream cheese icing 20

Champagne grapes are also known as Black Corinth grapes. They are the smallest of all seedless grapes! The sweet and juicy Champagne grapes have absolutely no seed development at all, meaning that they are absolutely seedless all the time.

If you’ve never tried this grape and you see it some day, make the effort to taste them. The thin skin allows the sweet juice to burst in your mouth when you bite them. Champagne grapes are so yummy!

Champagne Grape Cake

Of course you can make a cake using Champagne grapes and I’m going to show you how I do it! So if you’re ready, roll up your sleeves and come in the kitchen to help me.

Wash the grapes under cold running water and let them drain in a colander.

tiny juicy purple champagne grapes 1

Champagne grapes are very small and because you need a bunch of them, sit down in front of a sunny window and take your time removing the grapes from the vine.

tiny juicy purple champagne grapes 2

When you’re finished with the grapes, put the sugar in a small bowl and then zest the orange and lemon into the sugar. When you are finished zesting, mix the zest into the sugar and slightly squeeze the zest between the granules to release the oils found in the skin of the fruit.

sugar lemon orange zest oil 4

In another bowl, add the flour and baking powder.

dry ingredients flour baking powder 5

Then measure the salt and add it to the bowl. Mix or sift the dry ingredients together. Set the bowl aside for a minute.

salt added to dry ingredients 6

Measure the Greek yogurt. This yogurt is thick and so delicious. Alyssa and I both like it so much better than other yogurts.

cold healthy thick greek yogurt 7

In an electric mixing bowl add the sugary zest mixture, Greek yogurt, eggs and vanilla.

organic eggs and vanilla extract 8

Also add the apple sauce and canola oil.

canola oil and apple sauce 9

For flavor and moisture, I add a little bit of butter.

room temperature butter 3

So barely melt the butter and make sure it isn’t hot when you add it to all the wet ingredients. If it is hot, you could cook the egg!

melted butter added to bowl 10

Now comes the fun part…Whip it good!!! When the mixture is thoroughly combined, there will be little tiny bubbles all in it.

wet ingredients throughly mixed and bubbly 11

Add half the dry ingredients and mix it up a little bit.

add half the dry ingredients 12

Then add the rest of the dry ingredients and mix JUST until everything is mixed and wet.

add the rest of  dry ingredients 13

Remove the batter from the electric mixer and gently fold in the grapes and almonds.

fold in slivered almonds champagne grapes 14

After picking ALL the grapes off the tiny little vines, you won’t have any problem being gentle with the folding. The last thing you will want to do is hurt or smoosh the grapes that you spent so much time picking!

thick champagne grape cake batter 15

Now bake it and wait patiently until the Champagne Grape Cake is done. I used a sharp knife to test for doneness, but you can use a toothpick too.

champagne grape cake slightly browned 16

There are three ways to eat/decorate this Champagne Grape Cake. The first way is the most dramatic and is perfect for after dinner. Cover the cake with rich cream cheese frosting and then completely cover the cake by using hundreds of Champagne grapes stuck half way into the frosting.

champagne grape cake cream cheese icing 17

Not only is every bite of cake moist and bursting with juicy grapes, but the outside will burst with juicy grapes too.

champagne grape cake cream cheese icing 18

You have to admit, you can almost taste this cake.

champagne grape cake cream cheese icing 19

The Champagne Grape Cake tastes even better than it looks and it looks extremely delicious!

champagne grape cake cream cheese icing 20

I also think that the Champagne Grape Cake is an elegant cake.

champagne grape cake cream cheese icing 22

It is the kind of dessert you could serve to your mother-in-law or boss to totally impress them with your culinary expertise.

champagne grape cake cream cheese icing 23

You can also rationalize that since the Champagne Grape Cake is made with fruit and nuts that it must be healthy and fat free. (rolling my eyes)

champagne grape cake cream cheese icing 24

Believe me, you won’t care how many calories are in this cake.

champagne grape cake cream cheese icing 25

The little grapes bursting in your mouth will make you completely forget everything about nutrition.

champagne grape cake cream cheese icing 26

The cream cheese frosting on top with all those round molecules rolling around on your tongue will just add to the party going on in your mouth.

champagne grape cake cream cheese icing 27

Another way to serve the cake is to leave it completely bare. By leaving off the frosting, the Champagne Grape Cake makes a perfect breakfast treat with a big cup of hot chocolate.

champagne grape cake great plain too 28

The third way to serve the Champagne Grape Cake is to sprinkle it with powdered sugar.

champagne grape cake sprinkled powder sugar 29

I think the powdered sugar makes the cake more like a lunch dessert.

champagne grape cake sprinkled powder sugar 30

The sugar is not as heavy as an frosting, but tastes delicious and looks pretty too.

champagne grape cake sprinkled powder sugar 31

Needless to say, I love my Champagne Grape Cake. It is sweet, delicious and appealing to all my senses! Would you like to share in the dessert ecstasy? Well get a fork and take a bite! You better hurry because I can’t be trusted with this cake too long.

 
 

Champagne Grape Cake

Ingredients:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 lemon, grated
Zest of 1 orange, grated
1/2 cup plain Greek yogurt
3 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons canola oil minus 1 teaspoon (or 8 teaspoons)
3 tablespoons apple sauce, unsweetened
2 tablespoons unsalted butter, melted
1 1/2 cups Champagne grapes (or other seedless grapes halved )
1/4 cup chopped/sliced almonds

Directions:

Grease one 9 X 13 inch pan or two 4 X 8 inch loaf pans.

Preheat oven to 350 degrees Fahrenheit.

Mix or sift together flour, baking powder and salt in a small bowl. Set aside.

Add sugar and zests in a medium bowl. Rub the lemon pieces between your fingers with the sugar to help release the oils and then set aside. (like I did in my Blueberry Sour Cream Muffin Lemon Surprise recipe)

In an electric mixing bowl add the sugary zest mixture, Greek yogurt, eggs, vanilla, apple sauce and canola oil.

Barely melt the butter and make sure it isn’t hot when you add it to all the wet ingredients.

Thoroughly combine until there are little tiny bubbles all in the batter.

Add half the dry ingredients and mix it up a little bit. Then add the rest of the dry ingredients and mix JUST until everything is mixed and wet. Fold in grapes and almonds until just mixed. Scoop batter into pan and flatten the top.

Bake for 30 minutes (9 X 13 pan)/45 minutes(4 X 8 loaf pans) or until knife or toothpick inserted into the middle of the cake/loaves comes out clean. Cool in pan on rack for 10 minutes. Flip onto a rack and cool completely on rack before frosting, sprinkling with powdered sugar or sealing tightly in container.

 
 

The Redhead Riter
 

 
 

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.



{ 12 comments… read them below or add one }

1 Skip_D August 16, 2012 at 3:33 am

Whoa… that looks scrumptious! …& like you say, elegant too! Guess what I want to bake?!? 😀

Reply

2 The Redhead Riter August 21, 2012 at 11:33 am

What do you want to bake? Hmmm…cream puffs? LOL

Reply

3 katherine August 19, 2012 at 9:11 am

Visits to your blog always make me smile and hungry, giggle. This looks yummy. xo P.S. thank you for sharing st the Thursday Favorite Things Blog Hop 🙂

Reply

4 The Redhead Riter August 21, 2012 at 11:36 am

I’m glad they make you smile! 🙂

Reply

5 Kelly August 20, 2012 at 9:07 am

This looks so delicious! I have never had grape cake before, but as I sit here drinking my coffee, I sure wish I had a piece, right now. Thank you for sharing.

Kelly @ Our Everyday Harvest

Reply

6 The Redhead Riter August 21, 2012 at 11:50 am

I’m so glad you liked it. So now you just need to bake it! Yum!

Reply

7 katherine August 20, 2012 at 11:50 am

I featured you at Katherines Corner today xo

Reply

8 The Redhead Riter August 21, 2012 at 1:46 pm

Oh thank you!!! {{{hugsss}}}

Reply

9 Laura August 25, 2012 at 6:40 pm

Just made this b/c I got two huge boxes of champagne grapes through Bountiful Baskets and wasn’t sure what to do with them. Beautiful cake and yummy too – thank you for the recipe!!

Reply

10 The Redhead Riter August 25, 2012 at 10:58 pm

Laura,

I’m so glad you like it! 😀

Reply

11 Sherry November 24, 2013 at 11:05 pm

Your recipe says “three tablespoons canola oil minus”. What does that mean? Plus in your “Directions”, the canola oil is nowhere to be found. So I’m hoping you can help me out because I’d like to make this cake. Thanks.

Reply

12 Sherry Riter November 25, 2013 at 9:23 am

I have updated the recipe directions to make them more complete and clear.

Reply

Leave a Comment



"How rare and wonderful is that flash of a moment
when we realize we have discovered a friend."

~William E. Rothschild~



Thank you for taking the time to share your thoughts.
I respond back to all comments.


 

Previous post:

Next post: