This simple yet elegant cake is a celebration of summer fruits, combining the bright, tangy flavor of raspberries with the subtle, sweet burst of juicy grapes. It’s a perfect dessert for any occasion, from a casual afternoon tea to a special family gathering. The cake itself is moist and tender, with a light crumb that lets the fruit shine. The raspberries add a beautiful tartness that cuts through the cake’s sweetness, while the grapes provide a delightful texture and a lovely, mild flavor. Best of all, this recipe is incredibly forgiving and easy to follow, making it accessible for bakers of all skill levels.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
- 1 ½ cups fresh raspberries
- 1 cup red or green seedless grapes, halved
Instructions
- Prepare for Baking: Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan. If you prefer, you can also line the bottom with a circle of parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent is evenly distributed, leading to a perfectly risen cake.
- Cream Wet Ingredients: In a separate, larger bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together on medium-high speed. Beat them until the mixture becomes pale, light, and fluffy, which usually takes about 3-5 minutes. This creaming process is crucial for a tender cake texture.
- Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs, one at a time, mixing well after each addition. Once the eggs are fully incorporated, stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
- Alternate Dry and Wet: Now, it’s time to add the dry ingredients and milk. Begin by adding about a third of the flour mixture to the butter mixture, and mix on low speed until just combined. Then, add half of the milk and mix. Repeat this process, finishing with the remaining flour mixture. Be careful not to overmix the batter. Stop as soon as the last streaks of flour disappear. Overmixing can result in a tough, dense cake.
- Fold in Fruit: Gently fold about two-thirds of the raspberries and grapes into the batter using a spatula. Handle the fruit with care to avoid crushing the delicate raspberries.
- Fill the Pan: Pour the prepared batter into your greased cake pan. Smooth the top with a spatula. Arrange the remaining raspberries and grapes evenly on the surface of the batter, pressing them in slightly. This creates a beautiful, vibrant topping.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean.
- Cooling: Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. Then, carefully invert it onto the rack to cool completely.
Tips for a Perfect Cake
- Fruit Prep: If your grapes are very large, you might want to cut them into quarters instead of halves. To prevent the fruit from sinking, you can toss the grapes in a tablespoon of flour before adding them to the batter.
- Serving Suggestions: This cake is delicious on its own, but you can also serve it with a light dusting of powdered sugar, a dollop of fresh whipped cream, or a scoop of vanilla bean ice cream for an extra-special treat.
- Variations: Feel free to substitute other fruits like blueberries, blackberries, or sliced peaches for a different flavor profile.
- Storage: The cake is best enjoyed on the day it’s baked, but it will keep well in an airtight container at room temperature for up to two days.
Enjoy this wonderful cake! Its simple charm and fresh flavor are sure to make it a new favorite in your kitchen.