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Grape Escape

You know, you really don’t see a lot of baked goods with grapes as an ingredient.  I’ve never baked with them before and had never really put much thought into baking with them, and I wondered why.  Other fresh fruits are mainstays in baking, so why not grapes?  Is it their taste, their texture, their water content, their direct link to raisins?  Maybe all of the above?  I still don’t know.  Whatever the reason, I decided to up my baked goods tally by one and experiment with this pretty normal food.  The result was a fantastically different cake, one which Lee was more than happy to eat and swoon over.

Grape Cake

1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons honey
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup fat free ricotta cheese

2 cups black seedless grapes
1 tablespoon granulated sugar
1 tablespoon flour

Preheat the oven to 350. Spray a 9-inch springform pan with canola oil.  Line the outside bottom of the pan with tin foil.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a large bowl, cream the butter and sugar together. Mix in the honey. Add the eggs one at a time, followed by the vanilla.  Stir in the ricotta cheese.

Add the dry mixture to the wet mixture and stir just until incorporated.

Pour the batter into the prepared pan. Bake for 15 minutes. During this time prepare the fruit, toss the grapes with 1 tablespoon of sugar and 1 tablespoon of flour. Once the 15 minutes are done pour the fruit on top of the cake and distribute evenly, pressing down gently on the grapes. Bake for and additional 25 to 30 minutes.

Recipe comes from I’ll Have What She’s Having.

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