A few years back, I blended together two cake recipes to create this very simple wine cake recipe.
I originally made this cake because I was curious about adding wine to cake. But now I make the cake because it’s just the best last-minute cake to make and it doesn’t require a lot of ingredients.
As simple as it is, it’s surprisingly tasty and rich! It’s a perfect cake to serve for breakfast or brunch.
I’ve topped with powdered sugar, whipped cream and berries. All work great!
Serves several
Ingredients
2.5 c all purpose flour
1.5 c sugar
3 eggs
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
Preparation
– 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.
Serving suggestion:
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.
Stephanie
Yum! It looks a bit like angel food cake. Is it the same consistency?
stephanie@metropolitanmama.net
GG
Hi Stephanie, the consistency of the wine cake is heavier than angel food cake and more like a banana bread (but not quite as moist). I hope that helps. My niece made it and was so surprised how easy it was. Let me know if you make it!
Foodie Froggy
Hi Garlic Girl !
Glad you enjoyed my recipe (well, Doucet’s recipe actually) ! See, how easy french recipes can be ? 😉
Have a great day,
Anne