Individual Grape and Vin Santo Cakes (Gourmet magazine January 2009)
Serves 6
Serves 6
Active time:20 min
Start to finish:50 min
Start to finish:50 min
In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.
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)
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)
Equipment:
a jumbo/Texas muffin pan with 6 large (6- to 8-oz) cups (see cooks’ note, below)
a jumbo/Texas muffin pan with 6 large (6- to 8-oz) cups (see cooks’ note, below)
Garnish:
confectioners sugar
confectioners sugar
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.
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.
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.
Recipe by Melissa Roberts
Photograph by Romulo Yanes
Photograph by Romulo Yanes
