muscat orange grape cake

(serves around 8 people. this recipe was based on epicurious' Beames de Venise Cake with Grapes)

muscat orange grape cake

olive oil

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 teaspoon baking soda
1/2 cup brown sugar (plus a little more to sprinkle over the cake)
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons extra-virgin olive oil
2 large eggs
1 1/2 teaspoon grated orange peel
1 teaspoon vanilla extract
1 cup Muscat wine
1 1/2 cups red seedless grapes

Line the bottom of a 9 inch pan with parchment, brush all over with olive oil.

Preheat the oven to 400 F.

In a bowl, whisk the sugar, butter, and olive oil together until smooth (you can melt the butter in the microwave to make it easier.) Whisk in the eggs, orange peel, and vanilla.

Add 1/2 cup flour, baking powder, salt, and baking soda to the bowl, and whisk until smooth. Add a 1/3 the wine, then 1/2 cup flour, and so on, until there's no more wine and flour. Whisk until smooth after each addition.

Pour the batter over the pan, and sprinkle 1 cup of grapes over the cake. Place it into the oven.

After 20 minutes, sprinkle the rest of the grapes and a bit of brown sugar all over the cake. Bake until golden and tester inserted into center comes out clean, about 20 more minutes.