Ingredients:
5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
2/3 cup plus 1 tablespoon organic sugar or sucunat
2 large eggs and 1 large egg yolk
3 tablespoons extra virgin olive oil
1 ¾ cups unbleached all-purpose flour, plus more for flouring the pan
1 teaspoon baking powder
¼ teaspoon fine sea salt
1/2 cup sour cream
¼ cup water
2 ¼ cups red seedless grapes
Directions:
Preheat oven to 350 degrees. Butter a 9-inch metal cake pan and line the bottom with a round of parchment paper. Butter the paper and then coat the pan with flour.
Using an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down the
sides of the bowl frequently. Beat in eggs one at a time. Beat in yolk, followed by olive oil. Sift together flour, baking powder and salt in separate bowl. In another small bowl, mix together the sour cream and water. On low speed, beat in the flour mixture in three additions, alternating with additions of sour cream mixture and scraping down the sides of the bowl frequently. Stir in half the grapes and pour the batter into the prepared pan. Sprinkle the top with the remaining grapes and 1 tablespoon sugar. Bake until the cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes. Cool the cake in the pan 15 minutes.
Run a knife around the edges of the pan, then invert, peel off the paper and cool the cake upright on a rack. Serve warm or room temperature.
Serves: 12 slices
Recipe: adapted by Elizabeth Blessing, GreenBEAN Delivery from www.wholefoodsmarket.com