Serves6
- Active time:20 min
- Start to finish:50 min
January 2009
In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.
View more of our favorite recipes from this issue.
-
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)
-
Preheat oven to 375°F with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.
-
Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
-
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.
-
Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
-
Toss grapes with remaining Tbsp flour, then fold into batter.
-
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.
