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Almond-Grape Tea Cake

  • Prep:
  • Total Time:
  • Servings: 9
Almond-Grape Tea Cake

Photography: John Kernick

Source: Everyday Food, September 2011

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

  1. 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.

  2. 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.

Cook's Note

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)

  • totati 24 Jan, 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

  • Sandmuffin 16 Aug, 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.

  • TanuSinghal 13 Sep, 2011

    I have this one before and it turned out so good. Can I use almond flour instead of all purpose flour?

    Thanks.

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