Grape Cake with Hazelnut Streusel

A delightful cake featuring fresh grapes and a crunchy hazelnut streusel topping, made with a moist yogurt-based batter and finished with a double layer of grapes for maximum flavor and texture.

12 servings

1 hr 27 min

Published October 4, 2025

Ingredients

•½ cup unsalted butter
•2½ cups all-purpose flour
•1¾ cups skin-on hazelnuts
•3 Tbsp dark brown sugar
•1½ cups granulated sugar
•1 tsp kosher salt
•1 tsp lemon zest
•2 large eggs
•1 Tbsp vanilla extract
•2¼ tsp baking powder
•1 cup plain yogurt
•1½ lb seedless grapes
•grape varieties
•divided

Cooking Instructions

1.
Preheat oven to 350°F. Butter a 13x9" pan. Lightly dust pan with flour, tapping out excess. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
12 min
2.
Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake). Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine. Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside.
5 min
3.
Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground. Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute. Add eggs one at a time, scraping down sides of bowl as necessary. Add vanilla and pulse just to combine.
5 min
4.
Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl. Pulse in half of dry ingredients to combine, then pulse in yogurt. Pulse in remaining dry ingredients until just combined.
5 min
5.
Transfer batter to prepared pan; smooth top. Sprinkle with three-quarters of the grapes. Top with streusel, then sprinkle with remaining grapes. Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes. Transfer cake to a wire rack and let cool.
60 min

Ingredients

•½ cup unsalted butter

•2½ cups all-purpose flour

•1¾ cups skin-on hazelnuts

•3 Tbsp dark brown sugar

•1½ cups granulated sugar

•1 tsp kosher salt

•1 tsp lemon zest

•2 large eggs

•1 Tbsp vanilla extract

•2¼ tsp baking powder

•1 cup plain yogurt

•1½ lb seedless grapes

•grape varieties

•divided

Cooking Instructions

Preheat oven to 350°F. Butter a 13x9" pan. Lightly dust pan with flour, tapping out excess. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.

12 min

Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake). Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine. Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside.

5 min

Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground. Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute. Add eggs one at a time, scraping down sides of bowl as necessary. Add vanilla and pulse just to combine.

5 min

Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl. Pulse in half of dry ingredients to combine, then pulse in yogurt. Pulse in remaining dry ingredients until just combined.

5 min

Transfer batter to prepared pan; smooth top. Sprinkle with three-quarters of the grapes. Top with streusel, then sprinkle with remaining grapes. Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes. Transfer cake to a wire rack and let cool.

60 min