Grape Cake with Hazelnut Streusel
Grape Cake with Hazelnut Streusel is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Butter a 13x9" pan.
Lightly dust pan with flour, tapping out excess.
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes.
Bundle nuts in a kitchen towel and rub vigorously to remove skins.
Spread out and let cool.
Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake).
Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine.
Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside.
Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground.
Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute.
Add eggs one at a time, scraping down sides of bowl as necessary.
Add vanilla and pulse just to combine.
Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl.
Pulse in half of dry ingredients to combine, then pulse in yogurt.
Pulse in remaining dry ingredients until just combined.
Transfer batter to prepared pan; smooth top.
Sprinkle with three-quarters of the grapes.
Top with streusel, then sprinkle with remaining grapes.
Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50–60 minutes.
Transfer cake to a wire rack and let cool.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.