Vineyard CakeI’m ready to dip into the newest Sweet cookbook, by Yotam Ottolenghi and Helen Goh, to make the alluring “Vineyard Cake.” I get to use my 10-inch round, 4-inch deep, angel food cake pan.

Vineyard Cake (aka Cleopatra Cake)
Sweet, Yotam Ottolenghi and Helen Goh
Serves 12
This cake must be made in an angel food cake or chiffon pan. The cake is so large that it’s only this kind of pan — with a hole built into the middle — that will enable an even bake. Bundt pans will not work because you want the sugar crust and grapes to remain on top when the cake is served, which would not be possible as the bundt pan is inverted.
This cake will keep for up to 5 days in an airtight container at room temperature.

4 cups all-purpose flour, plus extra for dusting
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 2/3 cups granulated sugar
3/4 cup unsalted butter, at room temperature, plus extra for greasing
1/3 cup extra-virgin olive oil
Finely grated zest of 1 lemon (2 tsp.)
Finely grated zest of 1 orange (2 tsp.)
Scraped seeds of 1/2 vanilla pod
4 large eggs
1 3/4 cups Carte Or Muscat de Beaumes de Venise wine, at room temperature
3 1/2 oz. seedless red grapes (less than 1 cup), washed and halved lengthwise

For Sugar Crust Topping:
5 Tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
3 1/2 oz. seedless red grapes (less than 1 cup), washed and halved lengthwise

Preheat oven to 400 degrees F. Grease and lightly flour a 10-inch round, 4-inch-deep angel food cake or chiffon pan, tapping away any excess flour.

Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.

Place the sugar in the bowl of an electric mixer with the paddle attachment in place. Add the butter, olive oil, lemon zest, orange zest and vanilla seeds and beat for 2 minutes on medium-high speed, until smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Turn the speed to low and add a third of the flour mixture, followed by half of the wine. Repeat with the remaining flour and wine, finishing with the final third of flour and continuing to beat on a low speed. Once combined, pour into the prepared cake pan and scatter the grapes evenly on top. Place in the oven and bake for 20 minutes.

To make the sugar crust topping: While the cake is in the oven, place the butter and sugar in a small bowl and beat with a wooden spoon to form a thick paste. When the cake has been in the oven for 20 minutes, quickly but gently remove it and dot the sugar crust evenly over the top, breaking it into small pieces as you go. Scatter the grapes evenly over the top and return it to the oven.

Immediately lower the oven temperature to 350 degrees and continue to bake for another 60 minutes, until a skewer inserted into the center of the cake comes out clean. Remove from the oven and set aside to cool for 30 minutes before removing from the pan. The cake can either be served straightaway or stored in an airtight container.

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Make sure to turn the mixer speed to low when you add the flour, or else it’ll fly all over the place. I used a nice Portuguese port, which turned my batter purple. This tastes like a holiday cake, full of fruits and sweet enough.

Lemon (1) = .58¢
Orange (1) = .95¢
Red Grapes (7 oz.) = $1.37

PREP TIME: zest a lemon and an orange, scrape seeds from the vanilla pod, halve the grapes, mix the batter; bake for 80 minutes, cool for 30 minutes
TASTE: a fruity cake that smells of wine and is just sweet enough

Next time, I’ll bake another cake. That’s right! It’ll be the “Cranberry Streusel Bundt,” which is the stunning cake on the cover of the November/December 2017 issue of Bake from Scratch. Come back to my site next week, to see this one.

Cranberry Streusel Bundt Cake
Makes 1 10-cup bundt cake
Bake From Scratch, November/December 2017

4 large eggs, room temperature
1 large egg yolk, room temperature
1 1/2 cups granulated sugar
1 1/2 cups sour cream
3/4 cup vegetable oil
1 1/2 Tbsp. orange zest
1 1/2 Tbsp. vanilla
2 2/3 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. Chinese five-spice powder
3/4 tsp. kosher salt
1/2 tsp. grated fresh nutmeg
1/2 cup 1% low-fat milk
2 cups fresh or frozen cranberries

Preheat oven to 350 degrees F. Heavily butter and flour a 10-cup bundt pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, egg yolk, and sugar at medium speed until light and fluffy, about 4 minutes, stopping to scrape sides of bowl, if necessary. With mixer on low speed, add sour cream , oil, zest, and vanilla. Increase mixer speed to medium, and beat until combined.

In a medium bowl, whisk together the flour, baking powder, cinnamon, five-spice powder, salt and nutmeg. With mixer on low speed, gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in cranberries.

Pour one-third of batter into the prepared pan. Sprinkle with half of the Spiced Streusel. Add another one-third of the batter, and sprinkle with remaining Spiced Streusel. Pour remaining batter on top, using a spatula to spread over Spiced Streusel. (Pan will be very full.) Gently tap pan on counter several times to release any air bubbles.

Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack. Pour Citrus Glaze over cooled cake, letting glaze drizzle down sides. Dust with Cranberry Powder if desired.

Spiced Streusel
1/3 cup all-purpose flour
1/3 cup granulated sugar
2 Tbsp. firmly packed light brown sugar
1 Tbsp. ground cinnamon
1 Tbsp. Chinese five-spice powder
1 1/2 Tbsp. unsalted butter, room temperature

In a small bowl, whisk together flour, sugars, cinnamon and five-spice powder. Use your fingers to work butter into flour mixture until it has the texture of dry sand.

Citrus Glaze
2 1/4 cups confectioners’ sugar, sifted
1 tsp. to 1 Tbsp. orange zest
1 tsp. fresh orange juice
1 to 3 Tbsp. whole milk

In a small bowl, whisk together confectioners’ sugar and orange zest and juice until smooth. Add milk, 1 tsp. at a time, until desired consistency is reached.

Cranberry Powder
1/3 cup freeze-dried cranberries
1 tsp. cornstarch

Place cranberries and cornstarch in the work bowl of a food processor; pulse until powdered.