Ingredients
- 4 tablespoonsunsalted butter, melted, plus 1 tablespoon for greasing the pan
- 1 cupall-purpose flour, plus 1 tablespoon for the coating the pan
- ½ cup polenta/corn flour
- 1/2 teaspoon Diamond Kosher salt
- 1 teaspoonbaking powder
- 2large eggs
- 2/3 cupsugar
- 1/4 cupmilk
- 1/4 cupolive oil
- 2 teaspoons pure vanilla extract
- Zest and juice from one lemon
- 1 teaspoonorange zest
- 1 1/2 cupsseedless red grapes, divided
- Confectioner’s sugar for serving
Directions
Preheat the oven to 350°F.
Thoroughly butter a 9-inch springform pan. Lightly sprinkle pan with flour to give a nice additional layer of non-stick help.
In a small mixing bowl, whisk together the dry ingredients: all-purpose flour, polenta, baking powder and salt. Set aside.
Get out your electric mixer (or a large mixing bowl with hand mixer will do). Whisk together eggs and sugar at medium-high speed until they’ve combined to make a thickened, pale custard-like mixture (this should take about 2 minutes).
Turn mixer down to medium speed and add the melted butter, milk, olive oil, vanilla, lemon zest and juice, orange zest and blend until well combined.
Slowly add the dry ingredients and mix on low speed until just combined. Turn off mixer, and use a spatula to mix in 1 cup of grapes.
Scoop batter to the prepared pan. Scatter the remaining ½ cup of grapes over the top of the batter.
Bake for about 40 minutes, or until the cake is lightly golden and a tester comes out clean. Cool the cake on a rack for 30 minutes then use a knife to loosen the cake from the edges of the pan. Serve and enjoy!