Ingredients

• 0.67 cups white sugar
• 2 large eggs
• 0.33 cups milk
• 0.25 cups extra virgin olive oil
• 4 tablespoons unsalted butter , melted
• 0.5 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 0.75 teaspoons baking powder
• 1 pinch salt
• 2 tablespoons grated lemon zest
• 2 tablespoons grated orange zest
• 10 ounces small purple grapes , divided

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
2. 2 Beat sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Add milk, olive oil, melted butter, and vanilla; mix until blended.
3. 3 Sift flour, baking powder, and salt into a large bowl; add lemon zest and orange zest and toss until evenly coated. Spoon into egg mixture; stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Let batter sit to allow flour to absorb liquids, about 10 minutes.
4. 4 Add 7 to 8 ounces grapes to batter; stir to incorporate. Spoon batter into the prepared cake pan and smooth out the top with a spatula.
5. 5 Bake in the center of the preheated oven for 15 minutes. Remove from the oven and sprinkle reserved grapes over the top.
6. 6 Return to the oven and continue baking until the top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 more minutes. Remove from the oven and cool on a wire rack for 10 minutes.
7. 7 Run a knife along the sides of the pan to loosen the cake. Release and remove the side of the springform pan, leaving the cake on the pan base. Let cool to room temperature. Cut thin wedges to serve.

Nutrition per serving