Harvest Grape Snacking Cake with Za’atar and Rosemary

I love a cake that straddles the line between dessert and breakfast and this snacking cake is perfect for any and all occasions. Juicy grapes add a burst of flavor to this tender cake— labneh (or Greek yogurt) along with olive oil create a super moist crumb, and a touch of rosemary and za’atar add complex herbaceous and savory notes to balance out the sweet. Serve as is or with a dollop of whipped cream.

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Serves 8

INGREDIENTS

¾ cup sugar
½ cup extra virgin olive oil
3 large eggs
1 cup labneh or Greek yogurt
1 tsp vanilla extract or vanilla paste
1 tsp orange zest
Zest of 1 lemon
1 tbsp rosemary, finely minced
1⅓ cups AP flour
1 tbsp baking powder
½ tsp kosher salt
3 cups seedless black grapes
1 tbsp za’atar

METHOD

Preheat oven to 350F. Grease a 9” springform pan and set aside.

In a large bowl, use a handheld mixer to combine sugar and oil, then add eggs, one at a time until well combined. Add labneh, vanilla, orange zest, lemon zest and rosemary and continue to mix until well combined. Add flour, baking powder and salt and blend until just combined. Use a spatula to fold in half the grapes.

Pour batter into prepared pan, then top with remaining grapes. Sprinkle top with za’atar.

Bake for 50-55 minutes (tent with a sheet of tin foil if cake is getting too dark on top) until a toothpick inserted into the center of the cake comes out with only a few crumbs attached. Let cake rest for 10 minutes, then carefully remove from pan.