A few months ago while enjoying my Twitter stream, I read a tweet about Moscato pound cake. Moscato pound cake….SAY WHAT? My first thought, I must make that! Sweet Jenni from Online Pastry Chef saw my tweet about the delicious recipe…..AND the wheels were turning for us both. We decided we must make our own versions of Moscato pound cake.
If you don’t follow Jenni, well you are missing out. She has a gift for Van Halening her pound cakes, that is what she calls it. All I know is that they look pretty fantastic!!!!
I have made pound cake before, and I love adding plain Chobani Greek Yogurt to the delicious treat! Today I was inspired by grapes, I don’t know why, just sounded fun. So let’s add some grapes + Moscato + Chobani Greek Yogurt, and we will have some happy tummies all around!
When I was looking for a basic pound cake recipe, to decide how I wanted to create my recipe…..WELLLLL I found something fun. I knew Elvis Presley had some favorite foods he enjoyed, but who knew he loved pound cake? The recipe I located on Epicurious was titled, Elvis Presley’s Favorite Pound Cake Recipe. Who Knew?
I feel a moment coming on…….love me some Elvis….
“I don’t want much,
just want a little bit,
don’t want it all,
just a little bit,
give me an eeny weeny bit,
a teeny weeny bit of your love….”
A moist cake with a happy surprise throughout!
30 minsPrep Time
45 minsCook Time
Preheat oven to 350 degrees Fahrenheit. Butter two bundt pans, and dust with flour.
Sift flour three times before adding to mixture.
In mixer, on medium speed, mix butter until fluffy, add sugar and mix for five minutes. Add in one egg at a time and mix on medium speed.
In blender, puree one cup grapes with 1/2 cup Moscato. Add pureed grapes to batter in mixer, add salt and half of flour mixture. next add Greek yogurt, then add last of flour, mix on medium speed for five minutes until smooth.
Pour half of batter in each greased bundt pan. Bake for about 45-55 minutes depending on oven.
For glaze, puree one cup of grapes, it will make 3/4 cups of liquid. In medium bowl, add powdered sugar and mix well, you may need more powdered sugar. You want the glaze to be thick, but easy to pour over cake.
Once cake is done, place cake on slotted pan over another pan to catch extra wine and glaze. Poke several holes in cakes, pour remaining 1/2 cup of Moscato over both cakes. Let cool for 30 minutes, then pour glaze over cake.
Since Jenni and I both decided to make a fun Moscato pound cake, I want you to get a sneak peek at her beautiful cake! She made a Strawberry Moscato pound cake, it looks amazing!
Soooooo…..if I have a vote….I say, you should try both recipes! I am loving the fun Summery feel each of these recipes share. Online Pastry Chef shares some lovely recipes, and well… is a social media addict like me! You can follow Jenni on Facebook here, on Twitter here.
If you make a Moscato pound cake, let me know, I will share it on my Facebook page!
What is your favorite pound cake? And just for fun, what is your favorite Elvis song?