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Hi Bold Bakers!
My Winter Crunch Grape & Almond Cakes are the perfect companions to a warm cup of tea on a cold winter day!
The incredibly sweet grapes perform two jobs in this recipe. First, when they start to bake down in the rich, buttery, almond cake, they become almost jammy and give the dense cake a bright sense of flavor. Second, these juicy grapes will hold you off until spring when spring grapes finally start to grow!
When it starts getting dark outside, before 5:00 pm, the idea of a coming spring is more than welcomed. Check out other winter fruit recipes, Sweet Pumpkin Persimmon & Ginger Creme Brûlée and Butterscotch Pear and Pecan Dumplings, too!
This recipe, though, is filled with butter and almond flour, and yields a very flavorful but dense cake! That’s why the mini-size is perfect. You only need one to feel satisfied, but if you’re anything like me, then you’ll still be snacking on the leftover Winter Crunch grapes for the rest of the day.
What Are Winter Crunch Grapes?
Winter Crunch grapes are a winter grape that’s grown just for Melissa’s Produce, and I can’t get enough of their sweet, juicy flavor! They’re harvested later in the year, which means they got to spend the entire summer growing to be the perfect size and texture.
Because of their late harvest, they stay in season from the end of October until the New Year, so they’re perfect for including on your holiday cheeseboards too!
What You Need To Make Winter Crunch Grape And Almond Cakes
How To Make Winter Crunch Grape And Almond Cakes
I can’t wait for you to try this recipe! My Winter Crunch Grape & Almond Cakes are the perfect mid-day snack or an after-dinner treat! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):
- Prepare two light-colored muffin pans by generously buttering and flouring them. (Be careful using dark muffin pans, as the bottom can brown too quickly and may burn.)
- In a large bowl, beat the butter, sugar, salt, and orange zest until it is light and fluffy. Then, add the eggs and almond extract and beat until well combined.
- Combine the almond flour and the all-purpose flour in a small bowl, then mix into the butter mixture.
- Fold in 2 cups of the halved Winter Crunch Grapes.
- Fill your prepared muffin cups about halfway up. Top the cakes with the remaining 1 cup of grape halves.
- In a preheated 400°F (200°C) oven, bake the cakes for about 20-25 minutes until they are golden brown. You can check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean, they are ready.
- Allow the cakes to cool for about 15 minutes until they are firm enough to handle.
- Gently loosen the cakes with a knife, lift them out of the muffin cups, and serve.
Gemma’s Pro Chef Tips For Making Winter Crunch Grape And Almond Cakes
- If you want more of an almond crunch, top the cakes with some sliced almonds before baking.
- Be sure only to fill the muffin cups halfway up. They will overflow if they are overfilled.
- You can use mini-muffin pans as well! This recipe will yield twice as many. Lessen the baking time to 10 minutes, and be sure to check for doneness.
- You can experiment with other nuts as well in place of almond flour — grind 2 cups (8oz/225g) of any nut of your choice in a food processor until very finely ground. Check out my post How to Make Almond Flour.
- These cakes will stick to the pan if you don’t generously butter and flour the muffin tins!
- Be sure to use a light-colored muffin tin if you can. If you only have dark containers, watch very carefully as the bottoms can burn before the center is done using a darker pan.
How Do I Store Winter Crunch Grape And Almond Cakes?
You can store any leftover mini-cakes in an airtight container at room temperature for up to two days. Rewarm the cakes in a 300°F (150°C) oven for 10 minutes or microwave for about 20 seconds before serving!
Make More Cake!
- Best-Ever Chocolate Cake
- Homemade Vanilla Cupcakes with Buttercream
- Red Velvet Cupcakes with Cream Cheese Frosting
Full (and printable) recipe below!
Winter Crunch Grape and Almond Cakes Recipe
- 1 cup (8oz/225g) butter, softened
- 1 ⅓ cups (10½oz/296g) granulated sugar
- 1 teaspoon salt
- Zest of 2 medium oranges
- 4 large eggs
- 1 ½ teaspoon almond extract
- 2 cups (8oz/225g) almond flour*
- ½ cup (2½oz/71g) all-purpose flour
- 3 cups (21oz/600g) halved Winter Crunch Grapes, divided
- Preheat the oven to 400°F (200°C) and generously butter and flour two light-colored muffin pans. (Be careful if you bake in a dark cupcake pan as the cakes can burn.)
- Beat the butter, sugar, salt, and orange zest together until light and fluffy.
- Add the eggs and almond extract and beat until combined.
- In a small bowl, combine the almond flour and the all-purpose flour together, then mix into the butter mixture.
- Fold in 2 cups (14oz/400g) of Winter Crunch grapes.
- Fill the prepared muffin cups about half-way up and top with the remaining 1 cup (7oz/200g) grape halves.
- Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center, comes out clean.
- Let cool for about 15 minutes, or until firm enough to handle.
- Gently loosen cakes with a knife and lift out of the muffin cups.
- Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to two days. Rewarm in a 300°F (150°C) oven for 10 minutes or microwave for about 20 seconds before serving.