This simple Italian cake is full of sweet grapes with a hint of orange zest and cinnamon. It's a great way to use up leftover grapes too.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 servings

Calories: 207kcal

Cost: 7-9

Equipment

• 9 inch springform pan

Ingredients

• 1 ½ cups all purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt
• 2 large eggs
• ⅔ cup granulated sugar
• ⅓ cup milk
• ¼ cup extra virgin olive oil
• ¼ cup unsalted butter, melted
• 1 teaspoon orange zest
• ½ teaspoon cinnamon
• 2 cups small purple grapes
• powdered sugar for dusting

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.

• Whisk together the flour, baking powder, and salt; set aside.

• In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.

• Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.

Notes

• If you want more of a citrus taste to your cake, you can add additional orange and lemon zest to the cake batter. 
• Traditionally this cake is made without cinnamon. Feel free to leave it out (or add more) depending on your tastes. 
• Small grapes are key here. Try to find the smallest grapes you can. You can make this with bigger grapes if that’s all you have. Don’t cut the grapes to make them smaller; it will just make the batter too wet. 
• Store this cake in an airtight container in the refrigerator for up to a week. Or you can freeze for up to a month. 

Nutrition

Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 124mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Comments

1. Sue says:

   July 3, 2025 at 5:46 am

   I made this delicious cake for a small group of friends, who loved it! I changed your recipe to make it vegan by using olive oil in place of butter, and flax eggs (along with some whipped Aquafaba) in place of eggs.
   Thank you for creating this simple, perfect dessert!

   Reply

   1. angelakallison says:

      Thanks so much for the comment, Sue! I appreciate the vegan instructions too 🙂

2. Sarah says:

   April 13, 2025 at 2:14 pm

   Hi, have you ever used a dairy free milk in this cake?

   Thanks!

   Reply

   1. angelakallison says:

      Yes! Dairy free milk works 🙂

3. Susan Oliver says:

   February 14, 2025 at 3:52 pm

   This cake was really good.! The grapes taste tangy when cooked. I served mine with a spoonful of Greek yoghurt – yum!. I used grapes from our vine some of which had little seeds – just added a nice crunch.