Serve this cake at brunch, or for dessert with a scoop of ice cream.
Recipe information
Total Time
1 hours
Yield
8 to 10 Servings
Ingredients
2
1
1
1
1
2
1
1
1
1
6
2
1
Preparation
Step 1
Preheat oven to 350°. Butter an 8x8x2-inch baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
Step 2
Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
Step 3
Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.