Grape Bundt Cake with Chef Alex's Sauce...

I just realized that last I did not do my A Cake A Week post. Not that I did not bake any.. just that the photos came in late and then i got busy with other things and forgot all about it... anyway... so i baked this gorgeous bundt cake last week...

I baked it for mother's day celebration at my son's daycare. and it was quite befitting for the occasion... since it was fruity and mildly sweet. and Alex's sauce... ohh... it was delicious. after tasting the prepared cake i really regretted for having poured so little of it over the cake.  though the cake was perfect to take to the daycare, those with a sweet-tooth like me might want to bake it with  an extra helping of sugar or serve it with a generous helping of the ginger-grape sauce. at least that is what i intend to do next time. anyway here's the recipe from The Italian Dish that i followed this time .... and in my opinion, with the topping and all this mildly sweet fruity cake easily qualifies as  one of my finest cakes of the season.
now the recipe of the cake as adapted from The Italian Dish and the recipe of Chef Alexandra Guarnaschelli's sauce...
for the grape bundt cake 
  • 2 large eggs, at room temperature
  • 1 ripe banana
  • 1 1/4 cups sugar
  • 3/4 cup unsalted butter, melted
  • 1/2 cup extra virgin olive oil
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp sea salt
  • zest of 2 lemons
  • 2 cups black grapes, tossed in flour
for the cake-sauce
  • 1/4 cup honey
  • a 1 inch small ginger knob, peeled and grated
  • 1/2 cups fresh seedless grapes, halved
what i did

  • i began by preheating the oven to 350 degree F and greasing my bundt pan.
  • next i whipped the eggs and half of the sugar in the blender. once the mixture turned pale yellow i added the remaining sugar and banana and whipped some more till the sugar looked well combined. 
  • i then added the butter, oil, milk, vanilla and lemon zest and whipped the ingredients. once they were well combined i added the sifted flour mixture a little at a time and whipped till a smooth batter was formed.
  • i then poured half of the batter into the bundt pan, spread half of the grapes over the batter, then poured the remaining batter over the grape layer and topped the batter with the remaining grapes. once all the layers were set i baked the cake in the preheated oven for 45-50 minutes until a skewer inserted came out clean.
  • after the cake had completely cooled down i set about to make the sauce to top it. for the sauce, i first brought the honey to a light simmer in a small pan. once it started bubbling and thickening i added the grated ginger and the halved grapes and simmered for 2-3 minutes more before switching the heat off and spooning the sauce over the cake.

so that was the cake i baked last week... mildly sweet and topped with an amazing sauce. i'll probably bake and rant about an eggless version of this cake soon.. till then this shall be my Grape bundt cake... and before i sign off there is something exciting i wanted to share ... well, this month I’m participating in a Good Old Fashioned Recipe Blog Swap

have paired up 30 incredible bloggers to trade blogs for a day.
So on 27th May  Faith Albers from the F list and I will be sharing a fabulous recipe on each other’s blogs {but we can’t tell you what they are, because they’re a secret!}. Be sure to visit both of us since we wouldn’t want you to miss out on any of the deliciousness!

1 comment:

  1. I love bundt cake, as it is beautiful, love this grape fruit version. sauce looks delicious.


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