Active Time

　　20 min

　　Total Time

　　50 min

　　In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that's played up by the addition of plump grapes.

　　

Ingredients

Serves 6

　　1 1/2 cups plus 1 tablespoon all-purpose flour, divided

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1 stick unsalted butter, softened

　　2/3 cup plus 2 tablespoons granulated sugar, divided

　　2 large eggs

　　1 tablespoon grated orange zest

　　2/3 cup Vin Santo or other sweet wine

　　1 1/4 cups seedless red grapes (7 ounces)

　　

Equipment:

a jumbo/Texas muffin pan with 6 large (6-to 8-oz) cups (see cooks' note, below)

　　

Garnish:

confectioners sugar

　　

Step 1

Preheat oven to 375°F with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.

　　

Step 2

Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.

　　

Step 3

Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.

　　

Step 4

Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.

　　

Step 5

Toss grapes with remaining tablespoon flour, then fold into batter.

　　

Step 6

Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.

　　Cooks' note:

　　Cakes can be baked in 12 (1/3-to 1/2-cup) muffin cups. Baking time will be slightly shorter, 16 to 18 minutes.