Olive Oil Cake with Grapes and Fennel

tastecooking.com

Rieneke

subheading: FOR THE CAKE:

1 C (225g) extra-virgin olive oil

1 C (200g) granulated sugar

2 TSP baking powder

1.5 TSP Diamond Crystal kosher salt

3 LG eggs

1 C (240g) sour cream

2 C (250g) all-purpose flour plus 2 teaspoons, divided

1.5 C (225 to 250g) grapes, such as Thomcord-larger varieties should be halved, smaller can be left whole, avoid varieties with a lot of seeds

subheading: FOR THE FENNEL SUGAR:

1 TSP dried fennel seeds

1.5 TSP extra-virgin olive oil

⅓ C (66g) granulated sugar

Pinch of salt

Directions at tastecooking.com

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