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Gallery Almond-Grape Tea Cake Credit: John Kernick Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 9
Ingredients Ingredient Checklist 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan 1 cup all-purpose flour (spooned and leveled), plus more for pan 3/4 cup sugar 3 large eggs 1 1/2 cups slivered almonds (1/2 pound) 1/4 teaspoon fine salt 1 teaspoon pure vanilla extract 1 1/2 teaspoons finely grated lemon zest 18 grapes, halved crosswise
Cook’s Notes Start by making rows of grapes on a short side and a long side of the pan. This will give you a guide to follow, ensuring an evenly spaced top.
Gallery Almond-Grape Tea Cake Credit: John Kernick
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 9
Gallery
Almond-Grape Tea Cake Credit: John Kernick
Almond-Grape Tea Cake
Credit: John Kernick
Almond-Grape Tea Cake
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 9
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 9
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 9
9
Ingredients
Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan 1 cup all-purpose flour (spooned and leveled), plus more for pan 3/4 cup sugar 3 large eggs 1 1/2 cups slivered almonds (1/2 pound) 1/4 teaspoon fine salt 1 teaspoon pure vanilla extract 1 1/2 teaspoons finely grated lemon zest 18 grapes, halved crosswise
Directions
Preheat oven to 350 degrees. Lightly butter and flour an 3-by-8-inch metal loaf pan. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest.
Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice. Store cooled cake, wrapped in plastic, at room temperature, up to 3 days.
Cook’s Notes Start by making rows of grapes on a short side and a long side of the pan. This will give you a guide to follow, ensuring an evenly spaced top.
Cook’s Notes
Start by making rows of grapes on a short side and a long side of the pan. This will give you a guide to follow, ensuring an evenly spaced top.
Reviews (3)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews (3)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/24/2015 This cake is absolutely divine! The flavor is out of this world and the taste is addictive! I made it now for the third time and each time i love it even more. This time added some lemon juice at the end when i put the vanilla essence and the lemon zest. I like that it is so easy to make and the dough has such a good consistency - it makes it absolutely perfect to scrape every little bit from the mixing bowl to the baking dish. Thank you Martha Martha Stewart Member Rating: Unrated 08/16/2012 this is a great recipe! I used Muscadine grapes that I got at the farmer's market and they worked perfectly. I also decided to use half a pod's worth of vanilla beans in place of the lemon zest. I've baked it as a loaf cake as well as mini muffins (one grape half per muffin) and both came out great. The loaf baked for about 1 hr and 15 min and the mini muffins baked for about 15-17 min. Martha Stewart Member Rating: Unrated 09/13/2011 I have this one before and it turned out so good. Can I use almond flour instead of all purpose flour? Thanks.Martha Stewart Member
Rating: Unrated 01/24/2015
This cake is absolutely divine! The flavor is out of this world and the taste is addictive! I made it now for the third time and each time i love it even more. This time added some lemon juice at the end when i put the vanilla essence and the lemon zest. I like that it is so easy to make and the dough has such a good consistency - it makes it absolutely perfect to scrape every little bit from the mixing bowl to the baking dish. Thank you Martha
Rating: Unrated
Rating: Unrated 08/16/2012
this is a great recipe! I used Muscadine grapes that I got at the farmer’s market and they worked perfectly. I also decided to use half a pod’s worth of vanilla beans in place of the lemon zest. I’ve baked it as a loaf cake as well as mini muffins (one grape half per muffin) and both came out great. The loaf baked for about 1 hr and 15 min and the mini muffins baked for about 15-17 min.
Rating: Unrated 09/13/2011
I have this one before and it turned out so good. Can I use almond flour instead of all purpose flour? Thanks.
All Reviews for Almond-Grape Tea Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Almond-Grape Tea Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
