Harvest Grape & Olive Oil Cake is a rustic, Mediterranean-inspired dessert that bursts with the sweetness of juicy grapes, the fragrance of fresh lemon, and the plush richness of olive oil. This cake has truly won my heart for its stunning simplicity and extraordinary flavor—each bite delivers a tender crumb, pockets of jammy fruit, and just enough crunch on the sugared top. Whether you want a show-stealing centerpiece for a fall gathering or just a slice with afternoon tea, you’ll find yourself making this cake again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Harvest Grape & Olive Oil Cake are straightforward, yet each one plays an essential part. Together, they create a cake that’s aromatic, wonderfully moist, and speckled with gorgeous fruit—no fancy tricks needed!
- All-purpose flour: Gives the cake structure and softness; simple and versatile.
- Almond flour: Adds a lovely, nutty undertone and keeps the crumb extra tender.
- Granulated sugar: Sweetens the batter and balances the bright citrus and fruit.
- Baking soda: Helps the cake rise just the right amount for a perfect texture.
- Baking powder: Teams up with the soda for a light and airy finish.
- Salt: Enhances all those beautiful flavors, making each one pop.
- Large eggs: Bind everything together and add richness to the cake.
- Extra virgin olive oil: The star ingredient, it lends moisture and that signature Mediterranean depth.
- Whole milk or almond milk: Adds fat for tenderness and rounds out the flavors.
- Vanilla extract: Perfumes the batter and brings extra warmth.
- Lemon zest: Offers a burst of citrus fragrance that pairs beautifully with the grapes.
- Lemon juice: Adds tang and brightness, ensuring the cake never tastes flat.
- Seedless red or black grapes, halved: The juice and sweetness burst in every bite—try both colors for a gorgeous look!
- Turbinado sugar: Sprinkled on top, it creates irresistibly crunchy, golden edges.
How to Make Harvest Grape & Olive Oil Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), and then grease and line a 9-inch round cake pan with parchment paper. I like to let a little parchment hang over the sides for easy lifting later. This step ensures your Harvest Grape & Olive Oil Cake comes out clean and gorgeous every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking soda, baking powder, and salt. Make sure everything is evenly combined—no streaks of baking powder hiding in the corners! This dry mix will give your cake its soft crumb and gentle chew.
Step 3: Blend the Wet Ingredients
In another bowl, whisk the eggs, olive oil, milk (whichever kind you prefer), vanilla, lemon zest, and lemon juice until smooth and uniformly golden. The olive oil will make the batter glisten, while the citrus perfumes the whole mixture.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry mixture and gently stir until just combined. Try not to over-mix; you want the batter to stay tender. Scrape the sides and bottom—no floury bits left behind!
Step 5: Add the Grapes
Now, fold in half of the halved grapes. This way, every slice of your Harvest Grape & Olive Oil Cake boasts pops of jammy fruit on the inside, while the rest of the grapes are reserved for the pretty topping.
Step 6: Assemble and Top
Pour the batter into your prepared cake pan. Scatter the remaining grapes evenly over the surface, pressing them in just slightly so they’ll nestle in while baking. Sprinkle the turbinado sugar all over the top; it’ll bake into a sparkling, golden crust.
Step 7: Bake
Slide the pan into your oven, and let the cake bake for 40 to 45 minutes. Once a toothpick comes out clean, it’s ready. If you notice the edges are browning too quickly, you can lightly tent the cake with foil for the last ten minutes.
Step 8: Cool & Serve
Remove the cake from the oven, and let it cool in the pan for 10 minutes before lifting it onto a wire rack to cool completely. This little rest makes slicing easier and keeps all the juices locked in. Now you’re ready for the best part: slicing, garnishing, and enjoying your Harvest Grape & Olive Oil Cake!
How to Serve Harvest Grape & Olive Oil Cake
Garnishes
A dusting of powdered sugar always looks dreamy on the Harvest Grape & Olive Oil Cake. For a luxe finish, add a swirl of barely sweetened whipped cream or a dollop of mascarpone. Fresh mint leaves or a bit of extra lemon zest can liven up the plate and add a pop of color.
Side Dishes
This cake shines, but you can make it part of a beautiful spread! Try serving it with a platter of seasonal cheeses, toasted almonds, or a fruit salad on the side. A pot of herbal tea or a splash of dessert wine pairs perfectly with the subtle richness of the olive oil crumb.
Creative Ways to Present
Slice the cake into slim wedges and fan them out on a rustic wooden board, flanked by extra grapes and a scattering of edible flowers for a harvest-table look. Or, cut the cake into squares and serve with little dollops of crème fraîche in tiny appetizer spoons for a sophisticated twist at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (trust me, it doesn’t last long!), keep your Harvest Grape & Olive Oil Cake covered at room temperature for up to two days. If your kitchen is quite warm or humid, refrigerate it in an airtight container—it stays moist and flavorful.
Freezing
This cake freezes beautifully, making it perfect for future impromptu dessert cravings. Wrap cooled slices tightly in plastic wrap then in foil, and freeze for up to 2 months. Thaw at room temperature, and the crumb comes right back to life.
Reheating
For that just-baked warmth, pop a slice in a 300°F (150°C) oven for about 5 to 8 minutes (or briefly in the microwave). The grapes will become extra juicy, and the olive oil will fill your kitchen with a wonderful aroma all over again.
FAQs
Can I use green grapes for Harvest Grape & Olive Oil Cake?
Absolutely, though red or black grapes give the cake a more dramatic color and sweeter, wine-like flavor. Green grapes work in a pinch, but you might want to use a bit more sugar on top if your grapes are extra tart.
Can I make this cake gluten-free?
You sure can! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour, and keep the almond flour as is. Just double-check that your baking powder and soda are certified gluten-free.
What other fruits can I try in this cake?
Figs, plums, or even sliced stone fruit like apricots or peaches work beautifully in this base. The cake is incredibly adaptable—just use firm, ripe fruit, and don’t be afraid to experiment.
Why use turbinado sugar on top?
Turbinado sugar is less processed than regular sugar and has big, sparkly crystals that caramelize in the oven. It creates a crunchy, bakery-style crust that contrasts irresistibly with the cake’s tender crumb.
Can I make Harvest Grape & Olive Oil Cake in advance?
Definitely! It keeps wonderfully moist for a day or two. In fact, the flavors actually deepen overnight, making this cake perfect for making ahead for gatherings or special occasions.
Final Thoughts
There’s just something special about sharing a homemade Harvest Grape & Olive Oil Cake—the pop of fresh fruit, the scent of good olive oil, and the golden crunch of sugar makes every occasion memorable. Give it a try and let this stunning cake become your new favorite way to celebrate grape season!
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Harvest Grape & Olive Oil Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of the Mediterranean with this delightful Harvest Grape & Olive Oil Cake. This moist and tender cake showcases the sweetness of grapes combined with the fruity notes of olive oil, making it a perfect dessert for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk or almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Add-ins:
- 1 1/2 cups seedless red or black grapes, halved
- 2 tablespoons turbinado sugar for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk the eggs, olive oil, milk, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in half of the grapes.
- Bake: Pour the batter into the prepared pan, scatter the remaining grapes on top, and sprinkle with turbinado sugar. Bake for 40-45 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake is delicious served slightly warm with a dusting of powdered sugar or a dollop of whipped cream.
- Substitute the grapes with seasonal fruit like figs or plums if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
