Grape Harvest Cake

This Thomcord Grape Harvest Cake is slightly sweet, but earthy from the olive oil and fresh thyme too! Perfect for after dinner, lunch or serve for breakfast. It can be made ahead!

This is the perfect cake to serve for a casual, rustic lunch or dinner in the autumn. 


  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup olive oil
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract
  • Orange zest from one orange or substitute with 15 drops of orange essential oil
  • 1 teaspoon fresh thyme leaves
  • 2 cups seedless Thomcord grapes (divided)
  • Powdered Sugar for dusting the cake after it has cooled



  1. Preheat oven to 350º
  2. Grease and flour a 9” tart pan with a removable bottom 
  3. In a medium bowl, sift together the flours, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar until a pale yellow (about 3 minutes)
  5. Mix in the olive oil, milk, vanilla, orange zest, or orange essential oil and blend until incorporated.
  6. Switch to the paddle attachment and mix in flour until combined.
  7. Fold in one cup of the grapes to the batter and transfer to the prepared tart pan.
  8. Scatter the remaining grapes on top and sprinkle the thyme leaves.
  9. Bake in a pre-heated oven for 40 minutes or until a cake tester comes out clean. The cake will be a golden brown.
  10. Allow cake to cool and transfer to a cake stand. Dust with powdered sugar and fresh thyme.

Keywords: cake, olive oil cake, fall baking, Italian cake, rustic cake

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