Another of summer treasures has arrived in Quebec over the last couple of weeks: Concord Grapes. Concord Grapes are a little smaller than the standard varieties, and I find them to be much sweeter. Their season only lasts a couple of weeks and they’re really easy to miss. I bought a small box and started munching on them right away.
As I was stuffing my face with grapes I wondered how else I could use them. Then I remembered this month’s Bake Together. Abby Dodge has asked us to bake a simple fruit cake our way. Concord Grapes were clearly how I wanted to go. I struggled with how to flavour the cake for awhile. I considered following Abby’s original instructions, or maybe some cardamom. Then Janice suggested rosemary, which sounded perfect. I didn’t want an overwhelming rosemary flavour so I used Janice’s infused honey method from her Lavender Honey Cakelettes.
Grape and Rosemary Cake
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons clarified butter
- 1/2 cup granulated sugar
- 2 tbsp rosemary infused honey
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream
- 1 pint Concord Grapes
- 1 tbsp sugar
- 1 tbsp flour
- Preheat the oven to 350. Line a 9 in round pan with parchment paper, leaving enough overhang to pull the cake out of the pan once done.
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, beat the butter and sugar together with an electric mixer. Mix in the honey. Add the eggs one at a time, followed by the vanilla.
- Mix in the dry ingredients alternating with the sour cream.
- Pour the batter into the prepared pan. Bake for 15 minutes. During this time prepare the fruit, toss the grapes with 1 tbsp sugar and 1 tbsp flour. Once the 15 minutes are done pour the fruit on top of the cake (you’ll have to work quickly). Bake for and additional 25 to 30 minutes.
- Serve with a drizzle of rosemary honey.
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