Cornmeal Olive Oil Anytime Cake
3/4 cup granulated sugar
1/4 cup milk
1/4 cup olive oil
1/4 cup unsalted butter, melted
2 teaspoons lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Scarletta grapes, or other seedless red grapes
1 cup fresh figs, halved (3 to 4)
Preheat oven to 350F. Grease and flour an 8-in round cake pan (or cast-iron skillet) or line with parchment paper.
In a medium bowl, whisk eggs and sugar until pale and airy. Mix in milk, olive oil, butter, citrus zest and vanilla. Add flour, cornmeal, baking powder and salt to the bowl and stir until just combined. Stir in half of the grapes; scrape batter into the prepared pan. Top with remaining fruit, placing figs cut-side up and pressing lightly into batter.
Bake until a cake tester inserted in center comes out clean, 45 to 50 min. Let cool on rack 15 min. Run an offset spatula (or butter knife) around the inside edge of the pan to loosen, then flip out onto a plate. Serve warm or at room temperature with whipped cream or a dollop of crème fraiche, if desired.