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Styling by Emma Reddington (Ryan Szulc for The Globe and Mail)
Styling by Emma Reddington (Ryan Szulc for The Globe and Mail)

Cornmeal cake with walnuts and grapes Add to ...

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  • 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.

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