Muscat Wine Sweet Cake With Grapes Recipes

Steps:

• 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 tablespoon flour, then fold into batter.
• Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons 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.

Steps:

• First Preheat your oven to 400°F.
• Take out your 10inch springform pan and brush with olive oil.
• Line the bottom of your pan with parchment, and then brush parchment with olive oil.
• Sift flour, baking powder, salt and baking soda into a bowl.
• In another bowl, whisk 3/4 cup sugar, 6 tablespoons butter, and 3 tablespoons EVOO, and then whisk in eggs both peels, and vanilla.
• Add flour mixture alternatively with your wine in 3 additions each, whisking just until the mixture is smooth after each addition.
• Transfer your batter to your prepared springform pan, and smooth top.
• Drop grapes gently over the top of batter (scatter them).
• Bake your cake in your preheated oven approximately 20 minutes, until the top is set.
• Dot the top of your cake with 2 tablespoons of butter, and then sprinkle two tablespoons of sugar over.
• Bake until golden brown and tested comes out clean, approximately 20 more minutes.
• Cool in the pan on a wire rack for approximately 20 minutes.
• Release the sides of the pan and serve slightly warm or at room temperature.

Steps:

• Preheat oven to 400°F. Brush 10-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil.
• Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter.
• Bake cake until top is set, about 20 minutes. Dot top of cake with 2 tablespoons butter; sprinkle 2 tablespoons sugar over. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Serve slightly warm or at room temperature.