Name: Grape Cake With Hazelnut Streusel
Cook time: 15 minutes
Total time: 1 hour 15 minutes
Yield: 20 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, cut into 1" pieces, plus 6 Tbsp. unsalted butter, melted, plus more for pan; 2 1/2 cups all-purpose flour, divided, plus more for pan; 1 3/4 cups skin-on hazelnuts; 3 Tbsp. dark brown sugar; 1 1/2 cups plus 3 Tbsp. granulated sugar; 1 tsp. kosher salt, divided; 1 tsp. finely grated lemon zest; 2 large eggs; 1 Tbsp. vanilla extract; 2 1/4 tsp. baking powder; 1 cup plain, full-fat yogurt (not Greek); 1 1/2 lb. seedless grapes, such as Thomcord or Red Globe (or a mix), divided

Top view of grape cake topped with Thomcord grapes and streusel in a rectangular baking dish with a metal spatula.

Photo by Joseph De Leo, Food Styling by Erika Joyce

Any kind or mix of seedless grapes will work for this crowd-ready snack cake. We prefer adding Thomcord grapes, which give you all the intense juicy punch of a Concord grape without the annoying seeds.

Recipe notes

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