Concord Grape Cornmeal Cake
A delightful cornmeal cake studded with sweet Concord grapes, enhanced with honey and lemon zest. This moist cake combines the rustic texture of cornmeal with bursts of grape flavor throughout.
Ingredients
- •2 tablespoons unsalted butter, melted, cooled slightly, plus more
- •½ cup all-purpose flour
- •½ cup yellow cornmeal
- •1 teaspoon baking powder
- •½ teaspoon kosher salt
- •2 whole large eggs
- •½ cup sugar
- •1 teaspoon finely grated lemon zest
- •½ teaspoon vanilla extract
- •¼ cup vegetable oil
- •6 tablespoons buttermilk
- •2 tablespoons honey
- •½ pound Concord or black grapes
- •stemmed
- •seeds removed
- •divided
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter an 8x8x2" baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
10 min
- 2.
Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
5 min
- 3.
Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.
40 min
