I'm typing this post from a laptop keyboard stained with a bit of lemon zest from this very cake--the danger of reading a recipe from the computer while you bake. My go-to concord grape dessert recipe has been pie for the past few years, but having already made one grape pie this summer (a third of which was eaten by our friend's dog, but that's another story)--I wanted to try something different, and may have found a go-to replacement.
This cake is dead simple--the most fussy, but not difficult, part is seeding the grapes that go in the cake. You can find the recipe here, on Serious Eats. Ignore the melted butter at the beginning of the recipe--I think you're supposed to use it to grease the pan, but why bother melting it when you can just swipe a stick around? I made one other small tweak--I didn't have sweet white wine on hand, so used brandy instead. Finally, I recommend checking the cake frequently--after just 23 minutes, mine smelled good and done, and a peek in the oven confirmed that it was golden brown.
7 comments:
Grapes were weighed with stems.
Concord grapes' skins slip off really easily, which is great for the jam portion of this recipe, but a bit tedious for the cake part. Use a sharp paring knife to cut the grapes in half and use its tip to help remove the seeds. If the skins fall off, don't worry—include them in the mixture anyway as they will melt perfectly into the cake during baking.
It looks awesome
Hello, Thanks for the Concord Grape Cake recipe.
I'll create one for sure, my kids are gonna like it :)
If you don't mind, can you submit your Concord Grape Cake photo in http://www.foodporn.net ?
It's a food photography site full of all DIY food pictures from members around the world. Or perhaps you'd like to submit by yourself? Let me know when you did, so I can share it.
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