Harvest Grape Cake + Scribe Winery

We drove down the long dirt road, Lefty's head out the window and his tail wagging hard as we approached Scribe winery with the sun setting behind the hacienda. Alarms were set for 3 a.m., and I crossed my fingers I wouldn't sleep through my first grape harvest.

The crew did laps around me as I slowly worked my way down the row with my knife, bucket and head lamp. Adept hands ran ahead of me, pulling off grape leaves to clear the branches for easier harvesting.  Shortly after sunrise, when all the grapes were in bins and the branches bare, I grabbed a couple handfuls of grapes and headed back to the house to bake. 

Harvest photos shot by Jay Carroll 

Harvest Grape Cake

Recipe adapted from Food 52
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/4 cup AP flour
  • 1/2 cup sugar
  • 1 small meyer lemon (juice and zest)
  • 3/4 cup plain yogurt
  • 1/2 cup extra virgin olive oil
  • 1 tsp almond extract
  • 2 large eggs
  • a handful of seedless (or seeded) grapes, cut in half
  • honey
Heat oven to 350 degrees. Grease a 9" pie or tart pan. 
Combine first three ingredients (dry) into a bowl and mix thoroughly. In a separate bowl, add the sugar, lemon juice/zest, yogurt, almond extract, oil, and eggs. Whisk together together. Fold in dry ingredients but don't over mix. Pour the batter into the pie pan, stud the cake with the grapes (cut side down) and place in the oven for 35-40 minutes, or until a tester comes out clean. 
Serve warm with honey on top. Especially good for breakfast.