White Wine Cake

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I originally made this cake because I was curious about adding wine to cake.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!

White Wine Cake

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.