Best Concord Grape Layer Cake Recipes

GRAPE COFFEE CAKE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 375F/191C.
• Cream together the butter and sugar.
• In a separate bowl sift together dry ingredients. In another bowl slight beat the eggs into the milk.
• Alternating the dry ingredients and the milk mixture, combine all ingredients with the creamed butter. Mix well after each addition.
• Gently fold in the grapes. If your grapes are smaller, use three cups. If your grapes are some of the larger kind, use two cups. It's your coffee cake, though, you add as many grapes as you want!
• Generously utter a 9 x 13 glass baking pan. Pour batter into pan.
• For the first topping, mix all ingredients together in a bowl until completely incorporated. You will end up with something that looks like a granular frosting. It's important that the butter be room temperature for this.
• Spread this "frosting" over the top of the coffee cake batter as evenly as you can. This adds a delectable sugary layer to this tart grape coffee cake.
• For the second topping, mix all the ingredients and cut together with a pastry cutter or two knives. Sprinkle over the top of your coffee cake. This topping can be doubled.
• If you'd rather eat your own head than go to the trouble of making TWO toppings this morning, no worries. Just double or even triple the second topping recipe and sprinkle it on top.
• Place into a hot oven and cook for about forty minutes.
• Cover with foil for the last 15-20 minutes to prevent scorching of the sugary topping. Know your oven and test the cake for done-ness periodically. This is a dense cake so it will take some time to bake, but don't let it burn.
• Let rest for five minutes. Serve hot with butter or send along cold in a school lunch as a treat.

ITALIAN FRESH PURPLE GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.