Wednesday, May 29, 2013

Almond Grape Tea Cake

Have you ever baked with grapes? Not me. So I knew I wanted to try this recipe as soon as I saw it. Filled to the brim with almonds, this tea cake is not too sweet - just perfect for an afternoon break - at tea time, obviously. (or anytime, really)

Start by combining the almonds and 1/4 cup sugar in a food processor and pulsing until the nuts are finely ground.

Then add in the flour and salt

and pulse to combine. In a large mixing bowl, cream together the butter and remaining sugar until light and fluffy. Add eggs, one at a time,

and beat well after each addition. Beat in the yogurt and vanilla. Gradually add the flour/almond mixture.

Transfer the batter to a greased loaf pan. Now place the grapes, cut side down, onto the batter. To help space them evenly, line them up along a short side first, then a long side, to make an "L."

Then fill in the rows and columns. (If you're not OCD, you can just free hand it! ha!)

Bake for about an hour, or until the bread is golden, and a toothpick inserted into the center comes out with moist crumbs attached. Cool in the pan for 10 minutes,

then remove from the pan to cool completely on a wire rack.

One year ago: Chicken Marsala
Two years ago: Jambalaya
Three years ago: Cherry Oatmeal Muffins
Four years ago: Vanilla Chip Cranberry Blondies

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Food on Friday: Cakes, Friday Flash, TGIF.

Almond Grape Tea Cake

5 Tbsp. butter, softened
1 - 6 oz. carton vanilla yogurt
1 cup flour
3/4 cup sugar, divided
3 eggs
1 1/2 cups raw almonds
1/4 tsp. salt
1 tsp. vanilla
18 grapes, halved crosswise

In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine.

In a large bowl, 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. Beat in yogurt and vanilla.

With mixer on low, beat almond mixture into butter mixture until combined.

Transfer batter to a greased loaf pan and smooth top. Press grape halves into batter in rows (start with one long side and one short side - like an "L" to space them evenly). Bake at 350 about 1 hour, rotating pan halfway through. Toothpick should come out with moist crumbs attached.

Let cake cool in pan for 10 minutes then remove to cool completely on wire rack.

Recipe Source: Adapted from Martha Stewart


  1. What a lovely tea cake recipe, Sara! I really like how you have used the grapes, and almond flour always makes things taste so good. Thank you for sharing this recipe with us at The Hearth and Soul hop. I've pinned it, and I've shared it on my Facebook page :)

  2. Grapes in a cake? Well, I never! Thanks for linking to food on Fridays.

  3. Dropping by from Foodie Friday. Thanks for sharing your recipe! I've never tried using grapes in a cake and this looks good!

  4. Sara, thanks for joining the cake extravaganza – I am simply blown away by all the fantastic cakes – and extremely hungry! Cheers

  5. Hi Sara,
    What a lovely presentation for your Almond Grape Tea Cake. It will be perfect for afternoon tea. Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  6. This looks fabulous! Thanks for linking up with What's Cookin' Wednesday!

  7. Wonderful, I happen to have almond flour left over from another recipe. Thanks for sharing this cake with us on foodie friday.


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