Grape Cake with Hazelnut Streusel

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. 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. 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. 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. 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. 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