2 cups Sovereign Coronation grapes (fresh or frozen)
2/3 cup sugar
1/8 cup water
1 1/2 tsp lemon juice
3 Tbsp cornstarch
plus water to make 1/3 cup liquid
Mix de-stemmed grapes, sugar, water and lemon juice into a pot. If using frozen grapes, include any ice that had formed. Place pot on medium heat and allow to come to a boil, mixing occasionally.
Add cornstarch into a measuring cup and add enough water to make 1/3 cup liquid. Once grape mixture has come to a boil, add the cornstarch mixture. Continue to mix the filling until it no longer looks cloudy from the cornstarch mixture.
Remove the pot from the heat and pour filling into a bowl and allow to cool to room temperature. If this step is skipped, the filling will bubble up too much and create a mess in your oven.
1/3 cup flour
1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup cold unsalted butter, cut into small pieces
Cut all streusel topping ingredients together until crumbly and refrigerate.
1 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 tsp vanilla extract
3 large eggs
Preheat oven to 350 degrees F. Grease and flour 9-inch (23 cm) springform pan.
Cream butter, sugar and vanilla together until creamy. Add eggs, one at a time until well blended.
Sift remaining dry ingredients together. Gradually add dry ingredients to wet ingredients until just blended.
Pour into prepared pan.
Drop spoonfuls of the cooled grape filling on top of the batter and then gently swirl with a butter knife (just a little bit because you don't want the whole cake to turn purple).
Top with the streusel mixture and bake for 50 to 60 minutes or until a toothpick comes out clean.
This recipe is also linked to...
Ontario Tender Fruit Producers’ Coronation Table Grape Recipes
It's a Blog Party's Fall Fest Recipes 2011
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Sweet Treats Thursday
Sweet Tooth Friday