Yogurt Baby Cakes with Grapes

We have some beautiful grape vines growing next to our herb garden here at Wood Stone. They are small, seedless little gems, perfect for adding to an impromptu birthday cake for Chef Anthony!

by Chef Tina Hoban

Yogurt Baby Cakes with Grapes

6 ea.  4 inch cakes*

• 1 ½ cup all purpose flour
• 2 tsp. baking powder
• 8 Tbsp. butter, melted
• ¾ cup sugar
• 4 Tbsp. lemon juice (about 2 lemons)
• 2 large eggs
• ½ cup plain yogurt
• 1 cup seedless grapes, halved if large
• 1 cup powdered sugar
• 1 tsp. lemon zest
• ½ tsp. finely minced fresh rosemary
• 1 – 1 ½ Tbsp.   lemon juice

1. Butter and flour your mini cake pans or muffin tins.
2. Stir together the flour and baking powder.  Set aside.
3. Whisk the melted butter, sugar, lemon juice and eggs until smooth.
4. Whisk in order: 1/3^rd flour, ½ yogurt, 1/3^rd flour, ½ yogurt, 1/3^rd
5. Fold in your grapes.
6. Divide batter among prepared baking pan.
7. With your oven floor reading 450 F or less, turn your flame to 1 and place the pan just inside the doorway of your oven. Bake for about 20 minutes, turning a few times as they bake.  They are ready when a toothpick inserted in the center comes out clean.
8. To make the glaze, stir together the powdered sugar, lemon zest and rosemary. Add enough of the lemon juice to make a glaze.
9. Turn the cakes onto a wire rack to cool and drizzle the glaze over the top.

*These could also be bakes as cupcakes.  Fill the cups 2/3rds full.