Winter Crunch Grape Almond Cakes

Hi Bold Bakers! My Winter Crunch Grape & Almond Cakes are the perfect companions to a warm cup of tea on a cold winter day! Already have an account? 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

Measuring Cups and Spoons 2 light-colored muffin pans Mixing bowls Winter Crunch Grapes

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):

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!