occasion: 4Kids, 4Family
As the fall is to be surrounded by incredible amounts of grapes this recipe is a fabulous way to use those grapes. Soft texture of this cake comes from the kefir-oil mixture. It’s also not too sweet, so is great for brunch.
Preheat oven to 350°F. Generously cover a baking sheet with parchment paper and set aside. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the oil and kefir, lemon juice and mix until blended. Sift the flour, baking powder, and salt into a large bowl. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula. Place the pan in the center of the oven, bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 25-35 minutes more, for a total baking time of 45minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into cubes.
A note on the grapes: you can use seedless, but you may try small seeded grapes like Zinfandel or Cabernet for a bit of “rustic crunch.”