8-10 SERVINGS
ACTIVE: 25 MINUTES TOTAL: 1 1/2 HOURS (INCLUDES BAKING AND COOLING TIME)
RECIPE BY Bon Appetit Test Kitchen
PHOTOGRAPH BY Romulo Yanes
NOVEMBER 2012
INGREDIENTS 
2 tablespoons unsalted butter, melted, cooled slightly, plus more
1/2 cup plus 2 tablespoons all-purpose flour; more for grapes
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
6 tablespoons buttermilk
2 tablespoons honey
1/2 pound Concord or black grapes, stemmed, seeds removed, divided
PREPARATION
Preheat oven to 350°. Butter an 8x8x2-inch baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.
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