Last updated on December 1st, 2021.
This vineyard cake is the perfect afternoon treat. This light, soft and tender cake carries unique flavors giving by its unusual ingredients.
“Happiness is when what you think, what you say and what you do are in harmony.” Gandhi
My dear friend quoted this a while back. Deep. I thought. Then I made some coffee to go with my afternoon cake. And he was right, I felt pure happiness during the whole process of thinking, saying and enjoying my coffee with a slice of cake.
Having said that please keep in mind that it has to be the perfect cake in order to achieve ones happiness. Such matter can not be taken lightly.
And last week I found just that. Not every cake can soak up olive oil and a bottle of wine so beautifully. Top it with some fresh red grapes and you have a tender, soft and unique combination of intense flavors.
Although I refer to this cake as an afternoon treat, it is the perfect dessert for a dinner party. Add a dollop of whipped cream and pair it with some wine and you’ve achieved happiness.
Now Let’s Talk About This Vineyard Afternoon Cake:
- I baked the cake in 2 – 8″ round pans. The original recipe calls for 10″/4″ angel food pan.
- The recipe calls for a very specific type of wine. Don’t tell anyone but I just used what ever Muscat wine trader Joe had to offer… (it might be the same but I would not know)
- If you don’t have vanilla pod, use vanilla paste (1 tsp) or vanilla extract.
- This cake will keep for up to 5 days in an airtight container at room temperature. I recommend to seep it refrigerate and remove from the refrigerator about 1 hour before serving.
Here are some more fun recipes you might enjoy:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
This delicous cake gets its unique flavors from olive oil, muscat and fresh grapes.
- 4 Cups AP Flour (500 g / 18 oz)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 2/3 Cups Sugar (330 g / 12 oz)
- 3/4 Cup Unsalted Butter (1 1/2 Sticks) (170 g / 6 oz )
- 1/3 Cup Extra Virgin Olive Oil (80 ml)
- 2 tsp Freshly grated Lemon zest
- 2 tsp Freshly grated Orange zest
- Scrape seed of 1/2 vanilla stick
- 4 Large Eggs
- 1 3/4 Cups Carte Or Muscat de Beaumes de Venise wine at room temperature
- 1/2 Cup Seedless red grapes washed and halved lengthwise (100 g / 3.5 oz)
Sugar Crust Topping
- 5 TBSP Unsalted butter, soften (70 g / 3 oz)
- 1/3 Cup Sugar (70 g / 3 oz)
- Seedless red grapes washed and halved lengthwise (100 g / 3.5 oz)
Preheat oven to 400F and frease an angel food cake or 2 x 8 " round pans.
Sift the flour, baking powder, baking soda and salt and set a side.
Place the butter, sugar, olive oil and zests in a bowl of a staning mixer fitted with the paddle attachment and beat on medium-high until you have a light and fluffy mix.
Add the eggs one at a time, waiting for each to fully incoporate before adding the next. Scrapes the sides and bottom of the bowl.
Add the flout in three additons alternating with the wine.
Pour batter in the pan(s) and scatter the frapes on top.
Bake in the middle rack for 20 minutes (15 for 8" pans)
While cake is baking, mix the butter and sugar using a spoon intill smooth.
At the end of the 20 minutes, remove the cake from the oven and dot the topping mix followed by the grapes.
Reduce oven temperature to 350F and bake for 35-40 minutes longer or until a wooden skewer comes out clean from the center of the cake.