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Yesterday I wrote about muscadine grapes, which include a coppery green variety known as the scuppernong. Well they've been on my mind all week. On Tuesday, I stood in a friend's mother's backyard around sundown, fending off mosquitoes as I plucked heavy handfuls of scuppernongs from the musky, sweet vinegar-smelling vines.
Tomorrow I will make scuppernong cake, my new favorite early fall treat. I came up with this Southern take on rustic Tuscan vintners cake last September - slightly cooked scuppernongs tucked, skins and all, into a light, olive-oil scented batter. I like to serve this cake with fresh whipped cream or vanilla ice cream.
Recipe after the jump:
