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.
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
