This cake, adapted fromMum Doucet’s White Wine Loaf Cake, and a recipe I found on one of my favorite food blogs called A Food Froggy in Paris, is hands down the easiest cake I every made. I was intriqued by the use of wine – and how simple the recipe was – so I decided to give it a go. And I’m so glad I did, because it was surprisingly tasty and rich! This French cake has an interesting background, as it apparently thought of as a kid’s cake – even with the cup of wine that’s in the ingredient list. In any case, it’s so wonderful and would be a great cake to serve for breakfast, brunch, or just with coffee.
2.5 c all purpose flour
1.5 c sugar
4/5 c canola oil (I used vegetable oil and it worked beautiful)
2/3 c white wine (original recipe called for a cup, but I took the Food Froggy’s advice to use less)
1 tsp vanilla extract (my little addition)
2 tsp baking powder
– Preheat over to 350
– Oil and flour a loaf pan (I used a stone loaf pan that worked great)
– Here’s the best part: Just combine everything in one mixing bowl and beat with electronic mixer until smooth!
– Pout into pan and bake until the top is a deep golden brown. The recipe called for 40 minutes, but I ended up baking for close to an hour (maybe more).
– Let cool for at least 20 minutes.
Just slice thick like above, eat alone, or smeared with your favorite spread – and don’t forget the coffee or tea! As I mentioned, what a great breakfast cake.