It was a gray and lazy weekend here in San Diego, which was totally fine by me since this was the only weekend of the month I don’t have something going on. It was nice to cozy up on the couch, and spend time getting to know my new puppy. I cooked, I baked, and did lots of relaxing. I’m feeling rested and rejuvenated heading into my birthday week!
In honor of my birthday, I’ve got a great giveaway lined up for you. As you may know, I’m kind of a coffee-a-holic, and I’ve recently discovered a local coffee brand that changed my world. I met Paul from The West Bean at an event not too long ago. He brewed me a cup of the most delicious coffee I’ve ever had, and answered my million questions about the roasting process. Believe me, the passion he has for coffee shows not only in how he talks about it, but in the beans as well. This week’s winner will get 3 bags of The West Bean’s unparalleled micro batch coffee. If you love coffee, you gotta check this stuff out!
Nothing says lazy Sunday like a great cup of coffee and a delectable breakfast pastry. Since grapes are in season, and the featured ingredient over at SeasonalPoluck.com I thought I’d use them to make this breakfast cake. For those who don’t know what Seasonal Potluck is, it’s an awesome site that features a different in-season ingredient each month. Bloggers can link up their recipes using those ingredients, and readers have a constantly evolving seasonal recipe guide. It’s a win win! Pumpkins are also featured for October so if you have, or are looking for, a grape or pumpkin recipe, head over and link up!
Grape Breakfast Cake recipe inspired by Pencil Kitchen
1/2 cup butter
3/4 cup plus 2 Tbs sugar, divided
zest of one lemon
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
2 1/4 cup grapes, halved
Preheat oven to 350 degrees. Grease and flour a 9-inch pie pan.
Cream butter and 3/4 cup of sugar in a mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla extract. In a medium bowl combine flour, baking powder and salt. Alternate adding flour mixture and buttermilk to the sugar mixture beginning and ending with flour mixture. Line the pie plate with 1/2 of the grapes. Pour batter over grapes and top the batter with remaining grapes. Sprinkle with 2 Tsp sugar. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Serve with a great cup of coffee!
The Hubs loved this cake! It was not too sweet, and the grapes were the perfect little burst of flavor in every bite. It went great with our coffee, and made our little Sunday brunch complete. What are your weekend breakfast traditions? Let me know by leaving a comment below and you’ll be entered to win The West Bean giveaway. Be sure to click the green I ENTERED button or your entry won’t count!