Muscat Wine Sweet Cake with Grapes
Indulge in the elegant flavors of a Muscat Wine Sweet Cake with Grapes—a delightful treat that combines the aromatic richness of Muscat wine with the natural sweetness of fresh grapes. This tender, buttery cake is elevated with zesty hints of lemon and smooth vanilla, creating a dessert that's as sophisticated as it is comforting. Moist and beautifully balanced, the batter is infused with wine and studded with bursts of juicy grapes, with a scattering of fruit on top for a rustic, show-stopping finish. Perfect for any gathering, this simple yet impressive cake is baked to golden perfection, then dusted with powdered sugar for the final touch of charm. Whether you’re entertaining or indulging in a relaxing afternoon treat, this recipe is an ode to refined simplicity with a wine-lover's twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g All-purpose flour
- 150 g Granulated sugar
- 125 g Unsalted butter (softened)
- 120 ml Muscat wine
- 3 large Eggs
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tsp Lemon zest (grated)
- 200 g Red or green seedless grapes
- 10 g Powdered sugar (for garnish)
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the Muscat wine. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in 150g of the grapes, reserving the remaining 50g for the top of the cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the reserved grapes on top of the batter, lightly pressing them in.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar and serve. Enjoy your Muscat Wine Sweet Cake with Grapes!
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 196.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 174 mg | 13% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
