Back when I was studying, my cousin had a habit of cooking up snacks to prep me for my exams. Then, she would knock on my door (occasionally shocked to see the state of my well-being) and wish me "all the best". Hours later, as I walk out the exam hall, I would receive an enthusiastic message from her asking how i did.
As time goes, I started to miss these little things. So, I'll be passing on this sweet habit to all of you.
This cake is a tribute to examinees, particularly those who are "winging" it and those who are caught dancing to Billy Jean with a neon colored head band and drum sticks made of crumpled lecture notes (definitely not me).
Its a simple Breakfast cake. Not too sweet or sour, not too dense or light. Perfect for exams and fricking delicious.
Recipe from Yudith's website over at Blissfully Delicious.
Grapes Breakfast Cake (adapted from Blissfully Delicious' Blueberry Breakfast Cake)
113 g unsalted butter, rm temp
100 g caster sugar + 1-2 tbsp
1 large egg, rm temp
1 tsp vanilla extract
240 g all -purpose flour
2 tbsp corn flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups grapes (soft. If crunchy, coat with 1 tbsp sugar and bake at 350F/175C for 10 minutes)
180 ml or 3/4 cup buttermilk, rm temp
1. Preheat oven to 350F/175C. Line and butter 8" cake pan.
2. Cream butter and 100 g of sugar until fluffy and light. About 2 minutes. Add the egg and vanilla. Beat for 1 minute. Set aside.
3. Add 30g of flour to the grapes. In a separate bowl, combine the remaining flour, corn flour, baking powder, soda and salt together.
4. Add the flour mixture into the egg batter in 4 additions, alternating with buttermilk in 3 additions. Stir just enough to combine.
5. Lastly, add the grapes and stir. Pour the batter into the prepared tin and smoothen the top. Sprinkle with 1-2 tbsp of sugar. (Do not miss out this step.)
6. Bake at 350F/175C for 45 minutes or until a skewer inserted comes out clean. Let cool in the pan for 10 minutes before turning it out on the rack. Serve.
This cake tastes and smells amazing. And it's perfect when you have soft grapes in the fridge. Soft, moist yet crumbly and has a sugar crust to-die-for, TO DIE FOR!