I saw this idea on an Italian cooking show some years ago where they made a grape cake to celebrate the beginning of the harvest. It came to mind this week when I saw some sweet and tart little Coronation grapes from southern Ontario which are in season right now. They are related to Concord grapes which, like any small grape variety could be easily substituted.

Ingredients

• 1 cup toasted ground almonds
• 1¼ cups sifted all purpose flour
• ½ tsp baking powder
• pinch salt
• 1 cup butter
• 1⅓ cups sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3 eggs
• 1 tsp lemon zest, finely minced
• 2 cups small grapes

Instructions
Grease a 10 inch spring form pan and line the bottom with parchment paper for easy release of the cake after it is baked. Preheat oven to 325 degrees F.
Sift together the ground almonds, flour, baking powder and salt and set aside.
Cream together the butter, sugar, vanilla extract and almond extract until light and fluffy.
Beat in the eggs one at a time, then stir in the lemon zest.
Mix in the dry ingredients until the batter is smooth and spread the it evenly into the prepared pan.
Place small grapes all over the surface of the batter about a ¼ inch (6mm) apart. Any variety of small grape will work or you can use small pitted cherries or large blueberries instead. Do not push them into the batter just drop them onto the surface.
Bake for about 50-60 minutes or until evenly brown on top and a wooden toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes before releasing the cake and cooling on a wire rack. If you are serving the cake warm, you should still wait the 20 minutes to allow it to settle before cutting.Notes
Update ~Here~