Recipe: Grape Sour Cream Coffee Cake (using green seedless grapes)

GRAPE SOUR CREAM COFFEE CAKE
This recipe is from The Queen Victoria Inn Cookbook by Dane and Joan Wells.

1/3 cup brown sugar, packed
2 Tablespoons flour
2 Tablespoons butter, softened
1/2 teaspoons ground nutmeg
1/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon grated lemon peel
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1/2 cup green seedless grapes, washed

Combine brown sugar, 2 Tablespoons flour, 2 Tablespoons butter, and nutmeg. Blend to fine crumbs and set aside.

Cream butter, sugar, egg, vanilla, and lemon peel.

Combine flour, baking powder, baking soda, and salt. Blend flour mixture into creamed mixture alternately with sour cream to make a moderately stiff dough.

Spray an 8-inch round springform pan or an 8 x 10-inch baking dish with non-stick pan coating. Spread half the dough in pan, then sprinkle with grapes and 1/2 of nutmeg crumbs. Top with remaining dough and nutmeg crumbs.

Bake at 350 degrees for 35 to 45 minutes or until pick inserted in center comes out clean. Let stand 10 minutes before cutting into wedges or squares to serve. Serve warm or cool.

(coffeecake can be fully prepared in advance and held, covered, in the refrigerator, up to 24 hours. If baked directly from the refrigerator, it will take about ten minutes longer.)

Serves: 8.