Author: I saw a comment on one of my posts saying I always describe a dessert in a way that makes you want to try it. Not just tasty/not tasty. No. I write about the texture, airiness or density, sweetness, crunchiness, etc. Well, how else could it be? All the desserts in the photos are like my little models. I always look for the best angle to show them in all their glory, and of course, how not to write a few words about my favorite ones? I know by experience, when I read the detailed description, I feel the taste of ready dessert and immediately want to make it.
I will write about this one too. Super airy, soft, juicy, tender grape bund cake. Everyone loved it, even me, and I don't like grapes. Baked grapes in a cake are just amazing!
I recommend it! From the bottom of my heart!
Bundt cake (d=22 cm | 8.6 inches, h=9 cm | 3.5 inch bundt pan)
- Wash the grapes and dry them with a paper towel. Dip them in 1 tsp. starch.
- Whisk the eggs with sugar until fluffy. Add butter and mix. Pour milk into another bowl. Sift flour with starch, salt, and baking powder in a separate bowl. In several batches, add all the dry mixture and milk to the beaten eggs.
- Add zest and grapes to the batter. Grease the bundt cake pan with butter and dust it with flour, then shake off the extra flour. Spread out the dough. Bake in an oven preheated to 338F | 170C for about 40-50 minutes. Check if it is ready with a toothpick, it should come out dry. Let the cake cool in the pan for about 5 minutes, then place the mold upside down on a rack, remove it and let the bundt cake cool completely. Store in a cling film.