Last night I realized that our kitchen was complete devoid of any breakfast foods.  The obvious solution? Bake a cake!

We had a bunch of lovely plump concord grapes from the Ann Arbor Farmers Market, and remembered seeing a recipe for a Grape Cake on Supper in Stereo, so I decided to give it a go.

Our grapes were pretty sweet, so I reduced the sugar to 1/2 C, didn’t add the additional sugar on the top, and used lime zest instead of lemon. I think I would have enjoyed the almond flavor, but we didn’t have any almonds, so I just used additional flour instead of the ground almonds. Concord grapes take a little bit of effort to seed, but it’s worth it, because the result was a moist, not-too-sweet cake that was perfect for breakfast!

Locally yours,

Lindsay-Jean