Champagne Grape Loaf Cake

I'm a sucker for pretty fruit and champagne grapes definitely qualify. These mini dark purple grapes are little bursts of sweet and sour in your mouth. Plus their gorgeous on a cheese board. But they also bake up really well in a cake.

Although you'll probably find these packaged as champagne grapes, they're actually seedless Zante currants and they're in season in mid to late summer.

The nice thing about this easy cake recipe is that it can also be made with other small fruit, like blueberries. The result is a well-risen loaf, moist and not overly sweet which leaves room for the glaze. The fresh lemon zest and cinnamon give it a subtle flavor kick and it's perfect for dessert or a sweet breakfast. Enjoy!

Yield: 10 Servings

Author: Anita Schecter

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Champagne Grape Loaf Cake

Prep time: 20 MCook time: 55 MTotal time: 75 M

Recipe for a loaf cake baked with champagne grapes and topped with a lemon glaze.

Ingredients:

For the Cake:

• 1 Stick (8 tablespoons) unsalted butter, at room temperature
• 1 Cup granulated sugar
• 2 Eggs
• 1 Cup plain full fat Greek yogurt
• Zest of 1 lemon
• 1 Teaspoon vanilla
• 2 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Teaspoon salt
• 1/2 Teaspoon ground cinnamon
• 1 Cup champagne grapes

For the Glaze:

• 1/2 Cup powdered sugar
• 1 Tablespoon whole milk
• 1 Tablespoon fresh lemon juice
• Pinch of salt

Instructions:

1. Pre-heat the oven to 350 degrees and line a loaf pan with parchment paper.
2. Using a stand or hand mixer, cream together the butter and sugar. Add in the eggs, one at a time and continue beating. Add in the yogurt, lemon zest and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Add a teaspoon of the mixture to the grapes and toss to coat. This will help prevent the fruit from sinking to the bottom of the cake.
4. Stir the dry ingredients into the wet and then fold in the grapes. Pour into the prepared loaf pan and bake for 55 - 60 minutes or until a toothpick comes out clean. Allow to cool.
5. Whisk together the powdered sugar, milk, lemon juice and salt until smooth and pour over the cooled cake. Decorate with additional champagne grapes, if desired.

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