October feels like crazytown. I’m not sure exactly what’s happening, but it feels like everything is happening all at once. There’s definitely something in the air right now. Even Susan Miller says so. Fasten your seatbelts, it’s going to be a bumpy one.
On a lighter note, we have Concord grapes. I’m sure I’ve gone on and on about Concord grapes around here at some point. They’re one of the things I look most forward to when the fall produce hits the markets. They’re not much of an eating grape (too soft for my liking and too many seeds), but they are great for baking and cooking. And boy are they flavorful. I started making my own Concord grape jam a few years ago and never looked back. The scent of Concord grapes boiling away on the stove is seriously heavenly. There’s nothing like it.
I made this cake for the first time last year but never got around to sharing it. I made it again the other day and remembered exactly why I liked it so much. It’s a dressed up skillet cornbread, honey-kissed with a touch of lemon and a scattering of Concord grapes. Those jammy pockets of Concord grape really make it into something special. I especially like it served warm, with a cup of tea. It’s the perfect afternoon snack cake. It feels like fall.
concord grape cornmeal cake
adapted just barely from Bon Appetit
2 tablespoons unsalted butter, melted, cooled slightly, plus more
1/2 cup plus 2 tablespoons all-purpose flour; more for grapes
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
6 tablespoons buttermilk
2 tablespoons honey
3/4 pound Concord grapes (or black grapes), stemmed, seeds removed, divided
Preheat oven to 350°F. Butter a 9-inch cast iron skillet (or an 8x8x2-inch baking dish). Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate
Pour batter into prepared skillet. Toss about 2/3 of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.