Sunday, December 13, 2020

Winter Crunch® Grape & Almond Cakes #FamilyBakingChallenge #MelissasProduce #Sponsored

    This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

When I received a package from Melissa's Produce* to take part in the 2020 #FamilyBakingChallenge I immediately opened up the clamshell of Winter Crunch® Grapes to taste them. Grown exclusively for Melissa's Produce, these Winter Crunch® grapes are large and voluptuous. They are sweet with a great hardy texture that holds up well to baking and roasting. 

So, I picked their Winter Crunch Grape & Almond Cakes as my second recipe to tackle. My first post for the #FamilyBakingChallenge was the Butterscotch™ Pear Bread Pudding.

Ingredients makes 10 muffin-sized cakes
very slightly adapted from Bigger Bolder Baking's recipe

  • 1 cup butter, softened plus more for buttering the pan
  • ½ cup organic granulated sugar
  • ½ cup organic dark brown sugar
  • 4 large eggs
  • 1½ teaspoons almond extract
  • 2 cups almond flour
  • ½ cup flour
  • 2 cups Winter Crunch® Grapes, halved
  • 1 cup Winter Crunch grapes, sliced into 6 wedges
  • coarse sugar for sprinkling, optional
  • Also needed: muffin pan

Procedure

Preheat the oven to 400 degrees Fahrenheit. Butter or grease the muffin pan and set aside.

Cream together the butter and sugars until lightened and fluffy. Add in the eggs and almond extract and beat until well-combined. Beat in the almond flour and regular flour until everything is moistened. Then fold in 2 cups of the grapes.


Scoop 1/3 cup batter into each muffin hollow and flatten the top with a spoon. Sprinkle with coarse sugar, if using. Then arrange grape wedges into a flower pattern on the top of each cake.


Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, approximately 23 to 25 minutes. Let cool in the pan for 10 minutes.

Gently loosen cakes with a butter knife and carefully lift them out of the muffin pan to a wire rack.

Let cool for another 5 to 10 minutes. Serve warm.

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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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