Grape Hazelnut Coffee Cake

I adapted this recipe a bit from the wonderful archives at Epicurious. Since we have a glorious grape vine in our back yard, I’m always looking for ways to use the fruit in dishes.

This showcases their flavours and works for brunch or dessert. The sweetness of the fruit, fragrant spice, and toasted nuts make it a delight for the taste buds!

Makes 16 servings – 8 or 9 inch square pan

1/4 cup butter + 3 tbsp, melted

3/4 cup granulated sugar + 1 tbsp

2 tbsp brown sugar

1 cup hazelnuts, divided in 2 x 1/2 cup

Zest of 1 lemon

1 large egg

1-1/2 tsp vanilla extract

1/2 cup thick yogurt (Greek style or similar)

1-1/4 cups flour, separated into 1 cup + 1/4 cup

1/2 tsp salt

1-1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg, freshly ground if you have it

3/4 lb / 350 g seedless grapes

Preheat oven to 350F. Butter and flour your baking pan. As oven is heating up, toast hazelnuts until they smell fragrant – about 10-12 minutes. Let them cool, then rub the skins off in a kitchen towel or your hands (don’t worry if some skins are left).

Mix streusel topping:

– chop 1/2 cup hazelnuts into medium pieces. Place in a medium bowl.

– Mix in 1/4 cup flour, 1/4 tsp salt, 1 tbsp sugar, 2 tbsp brown sugar, cinnamon.

– add in 3 tbsp melted butter and stir just until blended

In a food processor, combine remaining 1/2 cup hazelnuts with remaining 3/4 cup sugar and blend until nuts are finely ground. Add in lemon zest and remaining 1/4 cup butter in pieces, and pulse until butter is in small pieces. Add egg and vanilla and mix until blended.

Combine 1 cup flour, 1/4 tsp salt, baking powder, and cinnamon. Blend half into batter, then fold in yogurt. Fold remaining dry ingredients in gradually, mixing well.

Spoon half of batter into pan and spread evenly. Distribute half of grapes over batter, then spread remaining batter over grapes. Place 1/4 of grapes on top, then sprinkle streusel over. Lastly, add remaining 1/4 of grapes.

Bake for approximately 50 -55 minutes, until internal temperature reaches 205F.

Serve warm or at room temperature, dusted with icing sugar if you want to “gild the lily“, or a dollop of plain or vanilla Greek yogurt.