A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul with a cake topped with grapes—a symbol of abundance since ancient times. Devour it as is or dress it up with a few dollops of whipped crème fraîche and a fresh bunch or two of this seasonal fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Martha Stewart Living, September 2021


Credit: Johnny Miller

Recipe Summary

Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.

  • In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.

  • Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.

  • In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.

Cook's Notes

Grapes not your favorite? Swap them out for sliced peaches or plums in late summer and fall, and any kind of berries next summer.