Jasmine Grape Cake is a light and elegant dessert infused with fragrant jasmine tea and bursts of juicy grapes. This soft, tender cake is perfect for tea time, brunches, or special occasions with its delicate floral flavor and refreshing sweetness.
Total Time:1 hour 5 minutes
Yield:8-10 slices
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/2 cup strong brewed jasmine tea, cooled
1/2 cup whole milk
1 1/2 cups seedless fresh grapes
1 tbsp lemon zest
Powdered sugar for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
Brew a strong cup of jasmine tea and allow it to cool completely.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest.
Alternate adding the dry ingredients and the jasmine tea mixed with milk into the batter, mixing until just combined.
Lightly coat the grapes with a little flour, then gently fold them into the batter, reserving a few for the top.
Pour the batter into the prepared cake pan and scatter the reserved grapes on top.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving if desired.
Notes
Use red, green, or black seedless grapes for different flavor variations.
For added texture, sprinkle sliced almonds on top before baking.
Earl Grey tea can be substituted for jasmine tea for a citrusy flavor profile.
A light lemon glaze pairs beautifully with the floral notes of the cake.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
