Beaumes de Venise wine cake
This cake recipe is made with sweet wine and fresh grapes to yield a moist interior and crusty exterior.
Equipment
- 1 stand mixer or hand mixer
- 1 springform pan
Ingredients
- 1/2 cup unsalted butter
- 3 tbsp olive oil
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp orange zest
- 2 large eggs
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup sweet fortified dessert wine like Beaumes de Venise, Muscat, or Lillet
- 1 cup chopped grapes
Garnish
- 1/2 cup grape halves
- 2 tbsp cubed unsalted butter
- 1 1/2 tbsp granulated sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a springform pan by placing a 9 inch circular piece of parchment paper on the bottom. Then lightly brush the bottom and side of the springform pain with olive oil. Set aside.
- In a large bowl of a stand mixer, beat softened butter until smooth. Add olive oil and mix until completely incorporated.
- Add granulated sugar, vanilla extract, orange zest, and lemon zest, and beat on medium high speed until light and fluffy. This can take a couple of minutes.
- Add eggs and beat on medium high speed until incorporated.
- In a separate bowl, mix together flour, salt, and baking powder.
- Add the flour mixture and wine in thirds, alternating after each addition, until everything has been incorporated.
- Remove the mixing bowl from the stand mixer. Using a spatula, fold in the chopped grapes until fully incorporated.
- Pour the cake batter into prepared pan.
- Arrange the grape halves on top of the cake batter, flat side down.
- Place the pan in the oven and bake for about 40 minutes, until golden brown. Check the cake for doneness by inserting a toothpick into the center. The toothpick should come out clean.
- Once the cake is fully baked, remove it from the oven, and place the cubed butter pieces on top of the cake, distributing them evenly. Then, sprinkle the granulated sugar evenly over the top of the cake.
- Place the cake back into the oven for 5 minutes.
- Remove the cake from the oven and place it on a cooling rack. Allow the cake to cool in the pan for about 15 minutes.
- After 15 minutes, run a knife along the sides of the cake and pan to loosen it. Remove the cake from the springform pan (including the bottom and parchment paper) and place it on a cooling rack to finish cooling.
- This cake can be served warm or at room temperature. Will keep at room temperature for up to 3 days.