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creynolds@somersetridge.com

Aphrodite Vineyard Cake

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Prep Time 20 minutes
Cook Time 1 hour
Course: Dessert
Ingredients Equipment Method

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)

Equipment

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

Method
 

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