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This simple cake has sweet corn flavor and a layer of jammy, bright Thomcord grapes. Cook the grapes first so their juices thicken enough to sit atop the cake rather than disappearing into the batter.

I was fortunate enough to have lunch at a 400-year-old farmhouse in Italy, and the culmination of that afternoon was schiacciata con l’uva – Etruscan grape-filled bread. More like a tea cake ...

Fold in the flour mixture, followed by 1 1/2 cups of the grapes. Scrape the batter into the prepared pan. 2. Bake the cake for 15 minutes. Dot the top of the cake with the remaining 1/2 cup of ...

Reader Joan Moon of Burbank couldn’t stop thinking about the olive oil cake she had at Toma restaurant ... infatuated with the sheer variety of grapes to be found in the markets right now ...

you need to try this simple-yet-sophisticated recipe for concord grape and fennel cake with amaro syrup from the new cookbook, Salad Pizza Wine, by Janice Tiefenbach, Stephanie Mercier Voyer ...