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CLOSE WINDOW
SEPTEMBER 2009
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1. Preheat oven to 350°F. Grease and flour 9-inch springform pan.
2. Whisk together all-purpose flour, almond flour, cornmeal, baking powder, and salt in bowl.
3. Whisk together oil, brown sugar, vanilla extract, and almond extract. Whisk in eggs, one at a time, until thoroughly combined. Whisk in yogurt. Stir in flour mixture until mixed.
4. Pour batter into prepared pan and bake 10 minutes. Remove cake from oven, and gently place grapes in even layer on top. Sprinkle sugar over grapes. Bake 25 to 30 minutes more, or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove pan’s outer ring, and cool completely.
Member Rating:
Serves 12
Per slice:
| Calories | 220 |
| Protein | 5g |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Carbs | 29g |
| Cholesterol | 54mg |
| Sodium | 216mg |
| Fiber | 1g |
| Sugar | 20g |
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This recipe sounds awesome but where does one find almond flour and turbinado sugar?
This is one of my all-time favorite desserts from Veg. Times. Rosemarie: you can use almond meal instead of almond "flour" -- Trader Joe's has it. Turbinado sugar: you can use "Raw" sugar or regular sugar instead.
What a wonderful recipe! I found almond flour at my local Publix in the "health foods" section. It's pricey, but the taste is out of this world. I also substituted 3 oz of unsweetened, organic applesauce for the grapeseed oil. This is a warm, thick cake- the recipe says it serves 12, but it is so rich that most people couldn't eat a 12th of the cake!
has someone baked this egg free? or people at Veg times - any idea on how to substitute the eggs? this seems like a delicious cake to bake, but we are 100% vegetarians - which means no eggs too...