Concord Grape Cornmeal Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 6 tablespoons buttermilk 
• 0.5 pound grapes black seeds removed, divided stemmed
• 2 large eggs 
• 0.5 cup flour all-purpose for grapes
• 2 tablespoons honey 
• 0.5 teaspoon kosher salt 
• 1 teaspoon lemon zest finely grated
• 0.5 cup sugar 
• 2 tablespoons butter unsalted cooled melted plus more
• 0.5 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• baking pan

Directions

1. Preheat oven to 350°F. Butter an 8x8x2"baking dish.
2. Whisk 1/2 cup plus 2 tablespoonsflour, cornmeal, baking powder, andsalt in a medium bowl; set aside.
3. Whiskeggs, sugar, lemon zest, and vanilla ina large bowl to combine.
4. Add oil and2 tablespoons melted butter; whisk to blend.
5. Whisk in flour mixture, then buttermilk.Stir in honey, being careful not to fullyincorporate.
6. Pour batter into prepared dish. Tosshalf of grapes with a large pinch of flourin a medium bowl until well coated.Scatter over cake batter.
7. Bake until cake turns light goldenbrown around the edges and starts toset, 15-17 minutes.
8. Remove from ovenand scatter remaining grapes over cake.Continue to bake until top is goldenbrown and cake springs back whenpressed, 20-25 minutes longer.
9. Transferto a wire rack.
10. Let cool slightly in pan.
11. Serve warm or at room temperature.
12. Per serving: 550 calories, 10 g fat, 6 g fiber
13. Bon Appétit