Olive Oil Cake with Grapes and Fennel | TASTE

Ingredients

• 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 (225–250g) grapes, such as Thomcord—larger varieties should be halved, smaller can be left whole, avoid varieties with a lot of seeds
• 1 tsp dried fennel seeds
• 1.5 tsp extra-virgin olive oil
• ⅓ c (66g) granulated sugar
• Pinch of salt