Concord Grape Cream Cake
by Sarah Waldman
- 2-1/4 cups cake flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 3 eggs
- 1 tsp. vanilla extract
- 1 lemon, zested
- 1-1/2 cups heavy cream
- 1 cup plus 2 Tbsp. sugar
- 1-1/2 cups Concord grapes
- Serving options: whipped cream, fresh grapes, powdered sugar, plain yogurt
Preheat the oven to 375F. Butter and flour a bundt cake pan, tapping out the extra flour.
Next, prepare the grapes. Pop the fruit out of the skins, placing the skins in a bowl and the fruit in a small saucepan. Warm the fruit over medium-low heat and, using a potato masher, squash the fruit to release the seeds. Continue to work the grapes around the pan to loosen all the seeds. After about 5 minutes, pour the flesh and seeds through a strainer. Using a wooden spoon, smoosh the flesh against the strainer so the clean flesh falls through but the seeds are left behind. Mix the seedless flesh with the skins and set aside.
In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, vanilla, and lemon zest. Using a handheld or stand mixer, beat heavy cream to form stiff peaks. Reduce mixer speed to medium and slowly pour in the egg mixture. Next, slowly add in the sugar. Turn off the mixer.
Using a spatula, fold half the flour mixture into the cream mixture then fold in the remaining flour and grapes until just combined. Spoon the batter into the prepared bundt pan and smooth the top.
Bake the cake for 35 to 45 minutes, until a wooden skewer inserted into the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Flip the cake onto the cooling rack. Cool completely before serving.
To serve, fill the center of the cake with fresh grapes and dust with powdered sugar. Serve slices of Concord Grape Cream Cake with freshly whipped cream, if you like.
Yield: 1 bundt cake