Golden Grape Cake with Grape Juice Reduction

A beautiful grape cake for any occasion. Kid friendly and delicious!

Ingredients

1 cup all-purpose flour
½ cup fine grind, whole-grain yellow cornmeal, plus extra for dusting the pan
1 ½ tsp baking powder
¼ tsp salt
2 large eggs
2/3 cup sugar
½ cup extra virgin olive oil
½ cup non-fat milk
1 tsp vanilla extract
1 tsp orange zest
2 cups seedless grapes: a mixture of whole red, green and black; washed and stems removed

Serving Size: 1 slice

Place Welch’s 100% White Grape Juice into a heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium low and allow the juice to simmer until it has reduced by half, about 15-20 minutes. Remove from heat and keep warm until ready to serve.
Preheat oven to 350° F. Spray a 9-inch non-stick round baking pan with cooking spray and dust with extra cornmeal. Shake the pan to evenly coat all sides and the bottom. and tap out the excess.
Stir together the flour, cornmeal, baking powder and salt in a bowl. Set aside.
Place eggs and sugar into a mixing bowl and beat with a mixer on medium-high speed until light and fluffy, about 3-5 minutes. Turn mixer to low speed and slowly add in the olive oil. Beat in the milk, vanilla extract and orange zest until well incorporated, about 1 minute.
Slowly incorporate the dry mixture into the wet mixture a half cup at a time while mixing on low speed until all the dry ingredients have been incorporated. Using a spatula, transfer the batter into the prepared round baking pan. Disperse the grapes over the top of the batter.
Bake for about 50-60 minutes until toothpick inserted into the cake comes out clean and cake is golden brown.
Remove from oven and place pan on a wire rack and let cool for 5–10 minutes. Turn pan over onto wire rack to continue cooling.
To serve, slice the cake and drizzle reduction over the cake.