In Ania Makes and Bakes, freshmen Ania Rojek explores the wondrous world of cooking in her Butt C kitchen.

We’re all too familiar with banana, strawberry, and maybe even blueberry bread. But what about grape bread? Interesting idea right? I stumbled upon this food blog called BAKING OBSESSION and this recipe happened to catch my eye. But what really surprised me was the secret ingredient; this bread has dry white wine in it! That was all the encouragement I needed to whip open my baking stash and start measuring out ingredients.


Got a friend coming back from abroad? Surprise them by making this Italian pastry!



  1. 1 ½ cup all-purpose flour
  2. 1 ½ tsp baking powder
  3. ½ tsp baking soda
  4. 1/8 tsp salt
  5. 8 tbsp soft butter, divided: 6 tbsp – to be used in a cake batter, 2 tbsp – cut into bits to be scattered on the top later
  6. ¾ cup sugar + 1 tbsp for sprinkling on top
  7. 2 eggs
  8. 1 tbsp extra-virgin olive oil
  9. 1 tsp vanilla extract
  10. Zest of 1 lemon (optional)
  11. Zest of ¼ orange (optional)
  12. ¾ cup dry white wine
  13. 2 cups small red seedless grapes, stemmed, rinsed, and patted dry; divided




  1. Preheat oven to 375 F.
  2. Butter and flour a 9-inch springform pan or loaf pan.
  3. Sift together the flour, baking powder, soda, and salt.
  4. In a large bowl, with an electric mixer on medium speed, beat the butter until light.
  5. Gradually beat in the sugar, then beat on high until light and fluffy. Scrape the sides of the bowl. Add the eggs, mixing well after each addition.
  6. Then beat in the olive oil, vanilla, and citrus zest.
  7. Beat on high speed for 2 minutes or so to lighten and smooth the batter.
  8. Alternate adding the dry ingredients and the wine to the mixture; begin with one third of the dry ingredients, then add half the wine, followed by another third of the dry ingredients, beating only until incorporated. Scrape down the sides of the bowl. Beat in the remaining wine, followed by the last third of the dry ingredients.
  9. Scrape the batter into the cake pan, and smooth the to
  10. p with a spatula.
  11. In a small bowl, sprinkle ½ tsp of flour over 1 cup of the grapes.  Toss to lightly dust them.Scatter the grapes over the surface of the batter. Do not press on them in; they will sink as the batter rises.
  12. Bake for 25 minutes, until the top is set.
  13. Carefully slide the cake out of the oven; scatter the rest of the grapes, dot with the butter bits, and sprinkle 1 tbsp sugar.
  14. Return the cake back to the oven, and bake for additional 25-30 minutes. The cake is done when a tooth pick inserted in the center comes out clean.
  15. Remove from the oven to a cooling rack. Cool for 10 minutes.
  16. Run a knife around the cake, unmold.
  17. Cool completely on the rack.

This recipe makes one 9-inch cake/bread, which is 10-12 servings.


Okay, admit it, how cute does this cake look?


Buon appetito!

Until next time,

- Ania ‘16