INGREDIENTS:

Olive oil
1 1/2 c.  flour
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
3/4 c. plus 2 Tbsp. sugar
8 Tbsp. unsalted butter, room temperature
3 Tbsp. extra-virgin olive oil
2 large eggs
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 c. Moscato wine
1 1/2 c, red seedless grapes

INSTRUCTIONS:

Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil.

Mix flour, baking powder, baking soda and salt in a medium bowl. Whisk 3/4 cup sugar, 6 Tbsp. butter and 3 Tbsp. olive oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to pan; smooth top. Sprinkle grapes over batter.

Bake cake until top is set, about 20 minutes. Dot top of cake with 2 Tbsp. butter; sprinkle 2 Tbsp. sugar over. Bake until golden and tester into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides.