Wine is an unusual ingredient when it comes to baing, though it is often used in savory cooking. But add a little sugar and wine can easily turn from something “dry” into something sweet. Sangria is one example of a way that sugar can sweeten up wine and this Sauvignon Blanc Bundt Cake is another. This easy to make bundt not only uses white wine as a main ingredient, but looks to highlight it for a cake that is delightful but won’t require a designated driver after that second serving.
Sauvignon blanc is typically a light-bodied wine, but it has some very complex flavors. Most have notes of fresh lemon, lime or grapefruit, though not all sauvignon blancs are the same. Wines produced in cooler climates tend to have grassy flavors along with their citrus, while warmer climate sauvignon blancs often have ripe pineapple and other tropical fruit flavors. Since the citrus is a common unifier, I added a bit of both lemon and lime zest to the bundt cake to highlight the flavor of the wine – no matter what sauvignon blanc you are starting out with. You don’t need a very expensive wine to make this cake, so either use leftover wine from last night or simply purchase an inexpensive bottle of a sauvignon blanc that you like. You can always drink the rest.
This cake has a tender, even crumb and a lovely flavor that will remind you of the wine that you started out with. I typically serve this cake with a dusting of confectioners’ sugar and a few fresh berries, unless I am simply snacking on it as-is. The cake is moist enough that it will keep well for several days after baking, so you can make it a day ahead of when you intend to serve it. Though it can be made all year round, it is exceptional in the spring and summer when berries are in season and everyone is in the mood for a lighter dessert.
Sauvignon Blanc Bundt Cake
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2/3 cup vegetable oil
3 large eggs
2 tsp lemon zest
1 tsp lime zest
1 cup Sauvignon Blanc
1 tsp vanilla extract
1/8 tsp almond extract
Preheat oven to 350F. Lightly grease and flour a 10-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a medium bowl or large measuring cup, whisk together vegetable oil, eggs, lemon and lime zest, Sauvignon Blanc and both vanilla and almond extracts. Slowly pour the wine mixture into the flour mixture while whisking constantly. Mix until batter is smooth and no streaks of dry ingredients remain in the bowl.
Pour batter into prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Makes 1 cake; Serves 10-12.