Harvest Grape & Olive Oil Cake and Other Fruit Breakfasts

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April 22, 2016

It’s that time of year when fruits are fresh and in season. You can eat the berries, grapes and bananas straight from your farmer’s market, incorporate then into recipes, or even use them for toppings for yogurt or cereal. If you are looking for different ways to use your fruit, perhaps before it goes bad, check out this Huffington Post article which bring us 8 fruit filled breakfast recipes from Jennifer Segal, Chef, Recipe Developer and Busy Mom.

Banana pancakes sound yum to the max. Or the decadent blueberry pancakes with blueberry maple syrup. Baked oatmeal with apples, raisins and walnuts. Blueberry or strawberry muffins are always good to eat in the morning when one is in a hurry. Not a big breakfast eater? Check out the chunky applesauce recipe (which would also be good with a grilled pork chop!). Or just a smoothie made with frozen mango and peaches.

But the recipe that caught my eye was this olive oil cake. This cake is perfect for breakfast, brunch or even a snack. You can even add some whip cream and serve as a dessert.

Harvest Grape and Olive Oil Cake


  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for flouring the pan
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2/3 cup plus 1 tablespoon sugar, divided
  • 1/3 cup milk (low-fat is fine)
  • 1/4 cup olive oil
  • 4 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 2 teaspoons lemon zest, from one lemon
  • 1 teaspoon orange zest, from one orange
  • 1 teaspoon vanilla extract
  • 2 cups seedless red grapes, divided


  1. Preheat oven to 350 degrees.
  2. Generously butter a 9-inch springform pan. Place about 2 tablespoons of flour in the pan. Turn and shake the pan so that the flour covers all greased surfaces. Turn the pan upside down over the sink and tap lightly with your hand to remove excess flour. (If you don’t have a springform pan, it’s fine to use a 9-inch nonstick cake pan. For extra insurance that the cake will release, butter the pan, then place a 9-inch round of parchment paper on the bottom, butter the paper, then flour the whole pan as directed above.)
  3. In a small bowl, whisk together the flour, salt and baking powder. Set aside.
  4. In the bowl of an electric mixer, beat the eggs with 2/3 cup of the sugar until pale and slightly thickened, about a minute.
  5. Add the milk, olive oil, melted butter, lemon zest, orange zest and vanilla and beat until well combined. Add the dry ingredients and mix on low speed until just combined.
  6. Using a rubber spatula, stir in 1-1/2 cups of the grapes. Transfer the batter to the prepared pan and smooth the top with the spatula.
  7. Scatter the remaining grapes evenly over the top of the batter.
  8. Sprinkle the remaining 1 tablespoon of sugar evenly over top.
  9. Bake for about 50 minutes, or until the cake is lightly golden and a tester comes out clean. Cool the cake for about 15 minutes on a rack.
  10. Slide a butter knife around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off of the cake. Slide a wide metal spatula between the bottom of the cake and the pan, lift the cake off the base and transfer to a serving plate. (If you used a regular nonstick cake pan, simply invert the cake onto a plate and flip over.)

Now is the time to start using fruit to change up breakfasts, the most important meal of the day.

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