In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.
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2000s Recipes + Menus
Individual Grape and Vin Santo Cakes
Serves6
- Active time:20 min
- Start to finish:50 min
January 2009
- 1 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 2/3 plus 2 tablespoons granulated sugar, divided
- 2 large eggs
- 1 tablespoon grated orange zest
- 2/3 cup Vin Santo or other sweet wine
- 1 1/4 cups seedless red grapes (7 oz)
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Equipment:
a jumbo/Texas muffin pan with 6 large (6- to 8-oz) cups (see cooks’ note, below) -
Garnish:
confectioners sugar
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Preheat oven to 375°F with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.
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Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
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Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
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Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
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Toss grapes with remaining Tbsp flour, then fold into batter.
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Divide batter among muffin cups. Sprinkle with remaining 2 Tbsp granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.
Cooks’ note: Cakes can be baked in 12 (1/3- to 1/2-cup) muffin cups. Baking time will be slightly shorter, 16 to 18 minutes.
- Keywords
- melissa roberts,
- quick kitchen,
- italian,
- dessert,
- spirits
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