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creynolds@somersetridge.com

Aphrodite Vineyard Cake

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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert

Equipment

  • Must bake in angel food cake pan or chiffon pan
  • Electric stand mixer with paddle attachment

Ingredients
  

  • 4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 2/3 cups granulated sugar
  • 3/4 cups unsalted sugar (softened)
  • 1/3 cup extra virgin olive oil
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • scraped seeds from 1/2 a vanilla pod OR 1 1/2 tsp vanilla extract
  • 4 large eggs
  • 1 3/4 cups Somerset Ridge Aphrodite
  • 3 1/2 ounces seedless red grapes (halved)

Sugar Crust Topping

  • 5 tbsp unsalted butter (softened)
  • 1/3 cup granulated sugar
  • 3 1/2 ounces seedless red grapes (halved)

Instructions
 

  • Preheat oven to 400 degrees
  • Grease and flour a large angel food cake or chiffon pan
  • Sift the flour, baking powder, baking soda, and salt into bowl and set aside
  • Place the sugar in the bowl of an electric mixer with paddle attachment
  • Add butter, olive oil, lemon zest, orange zest, and vanilla and beat for 2 minutes on medium high until smooth and fluffy
  • Add eggs one at a time, beating well after each addition
  • Turn speed to low and add flour and Somerset Ridge Aphrodite until fully mixed
  • Pour into prepared cake pan
  • Scatter grapes evenly on top
  • Bake for 20 minutes
  • While baking -place softened butter and sugar in bowl and beat until forms a thick paste
  • Remove cake at 20 minutes quickly and gently
  • Dot sugar paste evenly over top of cake
  • Scatter grapes evenly over top
  • Lower oven temperature to 350 degrees
  • Return to oven and bake for 40 minutes or until inserted toothpick comes out clean
  • Let sit for 30 minutes before removing from pan