Italian Fresh Purple Grape Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins Generously butter and flour a 9-inch springform pan, ensuring every nook is coated. Tap out any excess flour to prevent a chalky residue. (5 minutes)

Recipe View 3 mins In the bowl of a stand mixer fitted with the whisk attachment, beat sugar and eggs until pale, thick, and ribbon-like, about 3 minutes. This creates the foundation for a light and airy cake. (5 minutes)

Recipe View 2 mins Gradually add milk, olive oil, melted butter, and vanilla; mix on low speed until just blended. Avoid overmixing at this stage to maintain a tender crumb. (2 minutes)

Recipe View 3 mins In a separate large bowl, sift together flour, baking powder, and salt. This ensures a uniform distribution of leavening and prevents lumps. (3 minutes)

Recipe View 2 mins Add lemon zest and orange zest to the flour mixture and toss gently until the zest is coated with flour. This helps to evenly distribute the citrus flavor throughout the cake. (2 minutes)

Recipe View 5 mins Spoon the flour mixture into the wet ingredients; stir with a wooden spoon or rubber spatula until just thoroughly blended. Scrape down the sides of the bowl to ensure all ingredients are incorporated. (5 minutes)

Recipe View 10 mins Let the batter sit for 10 minutes to allow the flour to fully absorb the liquids. This will result in a more moist and cohesive cake. (10 minutes)

Recipe View 5 mins Gently fold in 7 ounces of the halved grapes. Be careful not to crush the grapes. (5 minutes)

Recipe View 5 mins Spoon batter into the prepared cake pan and smooth out the top with a spatula. Arrange the remaining grapes evenly over the top of the cake, pressing them lightly into the batter. (5 minutes)

Recipe View 15 mins Bake cake in the center of the preheated oven for 15 minutes. (15 minutes)

Recipe View 2 mins Remove from the oven and sprinkle reserved grapes over the top. (2 minutes)

Recipe View 40 mins Return to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 more minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. (40 minutes)

Recipe View 10 mins Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the sides of the pan to loosen the cake. (10 minutes)

Recipe View 20 mins Release and remove the side of the springform pan, leaving the cake on the pan base. Let cool to room temperature before slicing and serving. (20 minutes)