• Heat oven to 350°. Coat a 10-inch springform pan with nonstick spray. Wrap outside of pan with heavy-duty aluminum foil.

  • Melt 1/2 stick butter with 1/3 cup sugar in a medium saucepan over medium. Remove from heat, add grapes and stir to coat. Pour into prepared pan and transfer to oven. Bake 12 min.

  • Whisk flour, baking powder and salt in a small bowl. In a large bowl, beat 1 stick butter and 1 cup sugar until fluffy.

  • Beat in eggs, one at a time. Add half the flour mixture and beat on low until combined. Beat in orange juice, milk and orange zest and beat until blended. Beat in remaining flour mixture and vanilla.

  • Carefully remove pan from oven and spread batter on top of grapes. Return to oven and bake 1 hour, until cake springs back lightly when pressed.

  • Run a thin knife around edge of cake and cool cake in pan for 5 to 10 min. Place a plate over cake and flip it upside down. Release pan side and remove side and bottom of pan, replacing any grapes that stick to pan. Serve with whipped cream, if desired.

Nutrition Facts

226 calories; 10 g total fat; 6 g saturated fat; 148 mg sodium. 33 g carbohydrates; 1 g fiber; 20 g sugar; 3 g protein;