This is something a little different, like a coffee cake with a nod to the Italians. There are always grapes on hand, so this is an all-season cake.
3/4 cup sherry
1 cup brown sugar, packed
1/2 cup butter
zest of 1 orange and 1 lemon
3/4 cup olive oil
1 1/2 cups flour
1 tsp. baking powder
pinch of salt
1 1/3 cups green grapes, cut in half
4 Tbsp. raw sugar
Much of the flavour of this cake comes from reducing the sherry. To do this, simmer the sherry in a pot for a few minutes until it is reduced to 1/4 cup. Set aside to cool.
Grease and flour a spring form pan.
Cream butter and sugar together. Add the eggs, one at a time. Add the zests. Mix together the flour baking powder and salt. Combine the olive oil and sherry. Add half of the flour mixture to the butter mixture and stir, then do the same with half of the oil mixture. Repeat and stir until combined. Arrange the grape halves cut-side down around the top of the cake. Sprinkle the raw sugar over the top and bake for 45-50 minutes in a an oven preheated to 350 degrees.