Here's a tasty way to use up the grape harvest! Make a new back to school tradition with this delectable grape coffee cake with healthy, wholesome ingredients.
Preheat oven to 375F/191C.
Cream together the butter and sugar. Add the eggs one at a time until light and fluffy.
In a separate bowl sift together dry ingredients. In another bowl slight beat the eggs into the milk.
Alternating the dry ingredients and the milk mixture, combine all ingredients with the creamed butter. Mix well after each addition.
Gently fold in the grapes. If your grapes are smaller, use three cups. If your grapes are some of the larger kind, use two cups. It's your coffee cake, though, you add as many grapes as you want!
Generously utter a 9 x 13 glass baking pan. Pour batter into pan.
For the first topping, mix all ingredients together in a bowl until completely incorporated. You will end up with something that looks like a granular frosting. It's important that the butter be room temperature for this.
Spread this "frosting" over the top of the coffee cake batter as evenly as you can. This adds a delectable sugary layer to this tart grape coffee cake.
For the second topping, mix all the ingredients and cut together with a pastry cutter or two knives. Sprinkle over the top of your coffee cake. This topping can be doubled.
If you'd rather eat your own head than go to the trouble of making TWO toppings this morning, no worries. Just double or even triple the second topping recipe and sprinkle it on top.
Place into a hot oven and cook for about forty minutes.
Cover with foil for the last 15-20 minutes to prevent scorching of the sugary topping. Know your oven and test the cake for done-ness periodically. This is a dense cake so it will take some time to bake, but don't let it burn.
Let rest for five minutes. Serve hot with butter or send along cold in a school lunch as a treat.