Skip to main content

Styling by Emma Reddington

Ryan Szulc/The Globe and Mail

Servings: 4 to 6


1 cup flour

1/2 cup fine cornmeal

11/2 teaspoons baking powder

1/2 teaspoon sea salt

2 eggs

3/4 cup brown sugar

1/2 cup sour cream

1/2 cup extra virgin olive oil

1/2 cup walnut pieces

1 1/2 cups Concord grapes (divided into 1 cup and 1/2 cup for top of cake)

1/2 to 3/4 cup sour cream


Preheat oven to 325 F. Drizzle bottom of 8-inch round cake pan with a little olive oil, then press in a large square of parchment paper so edges come up side of pan.

In a large bowl, stir together flour, cornmeal, baking powder and salt. Stir in walnuts. In a medium-sized bowl, whisk eggs and brown sugar for about a minute. Add olive oil and sour cream and whisk until fully combined. Stir wet ingredients into dry until just combined. Gently stir in 1 cup of the grapes and pour mixture into prepared pan. Tap pan on counter until batter is level on top, then drop the reserved ½ cup grapes on top of batter.

Bake for 1 hour to 1 hour and 10 minutes or until toothpick inserted in centre of cake comes out clean. Allow to cool in pan for at least 30 minutes, then lift cake out of pan using the parchment. Use parchment to wrap cake. To serve, slice cake into four to six pieces and add dollop of sour cream to each piece.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Please note that our commenting partner Civil Comments is closing down. As such we will be implementing a new commenting partner in the coming weeks. As of December 20th, 2017 we will be shutting down commenting on all article pages across our site while we do the maintenance and updates. We understand that commenting is important to our audience and hope to have a technical solution in place January 2018.

Discussion loading… ✨