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.
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-
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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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.
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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.