Cakes, Ritzy Picks

White Wine Cake With Macerated Peaches

white wine cake with macerated peaches

As soon as the warmth of summer blankets the muggy city of St. Louis we head straight for the joyous hum of our white wine fridge. For foodies and wine enthusiasts, Summer is all about enjoying the summer staples for grilling and long evenings spent sipping white wine on the deck. When the seasons change, I always turn to seasonal fruits and ingredients for recipe inspiration. Boozy desserts are my favorite kind, and this White Wine Cake With Macerated Peaches will be your new favorite! This Cake is all about wine from the base to the finishing touches. The pound cake is infused with the finest Sauvignon Blanc, then drizzled in sticky and sweet Sauvignon Blanc glaze, and accompanied by wine macerated peaches.

white wine cake with macerated peaches

This White Wine Cake With Macerated Peaches is fresh, subtle, satiny, and all about white wine summer time! A lot like the crisp Sauvignon Blanc that I had the pleasure of using for this recipe.

Anyone who knows me knows I love wine so much that there are times we plan our dinner or appetizers just around which wine we feel like drinking and sharing! So just imagine my joy when I had the opportunity to team up with Prothro Family Wines, an award-winning Napa Valley winery, to bring you a dessert recipe showcasing the beauty and elegance of their 2017 Sauvignon Blanc.

Prothro Sauvingon Blanc

Prothro Family Wines

Prothro Family Wines is a family owned and operated Napa Valley based winery. Bruce and Ronda Prothro produce limited amounts of each of their wines that come from carefully selected vineyards around Napa Valley. Their wines are elegant and remarkable. Which explains why they sell out so quickly! Bruce and Ronda Prothro have an incredible history and story to tell, which you can find here, https://www.prothrofamilywines.com/about/.

Prothro Sauvingon Blanc

Prothro Family Wines recently released their 2017 Sauvignon Blanc. They are currently sold out of every other release and they have only a handful of these bottles left after I got my hands on three! Bruce gave me the feeling he’s about to finish off the few left himself, so you better hurry up and contact him if you want to be so lucky as to grab a bottle or more! https://prothrofamily.securewinemerchant.com/wine/sauvignon-blanc/2017. Their first release of Sauvignon Blanc from Morgaen Lee Vineyard in Yountville, Napa Valley, was award-winning. I have no doubt more awards will continue with each year..

Grant and I drink white wine sparingly and we have some stored in our house for when we have company or want the chill of a cold glass of wine on a warm day. And of course I’m known for boozy recipes! In my entire relationship with white wine, I have never had an aha moment where I understood why some people prefer it over red.

Then I took my first sip of Prothro Family Wines Sauvignon Blanc, then another, and another, until I was so deep into white wine happiness that I was ready to shout to the world that I finally get it! I was truly shocked at how much I loved this wine! This Sauvignon Blanc is refined, crisp, with subtle aromas of citrus and fruit. And that satiny finish, oh my. I detected hints of fruit like peach or melon, and pure bliss at the end of that glass!

Sauvignon Blanc For Baking

While Sauvignon blanc is one of the two most popular white wine varietals people drink, it is not as commonly used in desserts. As the varietal tends to be so refreshing, bright, and dry, it also lends towards herbal notes that make most people use it for savory dishes. As someone who shies away from anything too oaky, sweet, or has chardonnay on the label (haha), I was up for the challenge to create a stunning dessert that showcased this subtle and fresh Sauvignon Blanc. While some people argue that you should use the least expensive wines in cooking and baking, I believe that you should use something you also like to drink. In this recipe especially, you will not be cooking the wine out of the peaches, so the wine matters!

And now let’s get to this White Wine Cake With Macerated Peaches!

Macerated Peaches

The first step to this White Wine Cake With Macerated Peaches is to get your peaches, well, macerated! This is a quick step that needs a little time to sit.

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Take four rinsed peaches and peel and slice them. Then put them in a bowl and toss with a little bit of sugar and some Prothro Family Wines Sauvignon Blanc. It could not be easier than that! Then just cover up your bowl of macerated peaches and let it sit for a few hours while you work on the White Wine Cake and Glaze.

wine macerated peaches

White Wine Cake

I have been eating pound cake since I was a baby! Maybe that is why I’m so obsessed with dessert! While similar to a pound cake, this white wine cake with macerated peaches is different from, Great Grandma Sophia’s Butter Cake, as it uses a different method as well as a touch of oil mixed with the butter. You know, I think I heard my butter-loving/ oil-hating, Mother gasp and fall in shock all the way from Montana! However, using a touch of oil in this White Wine Cake With Macerated Peaches gives an incredible crumb and balanced flavor that allows the Sauvignon Blanc to show through. The cake soaks up the white wine glaze without compromising its texture. This is a cake that will impress!

Sauvignon Blanc Cake

White wine pound cake

Before you begin on the cake, pre-heat your oven to 350 degrees. Then butter and line an 8 inch loaf pan with parchment paper.

Either by hand, or in the bowl of your stand mixer, using the paddle attachment, cream your butter and sugar for a few minutes. Meanwhile, in a separate bowl, get your cake flour, salt, and baking powder whisked together. Then in another bowl, whisk your eggs, wine, and canola oil.

Be sure to pour yourself a glass of the Sauvignon Blanc! Then cheers to you, star baker, you are about to blow everyone away with the best wine cake ever!

Now back to baking! Scrape the bowl after creaming. Then add in half of your dry ingredients. Turn your mixer to “stir” and allow this to incorporate gently before adding half of your liquid mixture. Repeat, being careful not to over-mix. Then pour your cake batter into your prepared loaf pan and bake for about 50 minutes.

white wine cake

Sauvignon Blanc Glaze

After you get your wine cake out of the oven, you will make the wine glaze. When glazing cakes it is best to do so when they are still warm.

In a saucepan, heat up your wine, sugar, and butter. Let it cook on low for about five minutes until thick and glaze like!

sauvignon blanc glaze

You can either remove the cake from the pan before glazing or glaze it in the pan for optimal soaking. Also, prior to drizzling this glaze on top of the cake, take a toothpick and prick some holes in the top to let it soak in. Furthermore, you can even serve the cake plain with the glaze on the side.

Happy Summer Sipping and Baking!

*Special thanks to Prothro Family Wines for sending me a bottle of their 2017 Sauvignon Blanc for this post!

Stay tuned for more white wine recipes like special white wine sorbet and sangria!

White Wine Cake With Macerated Peaches

White Wine Cake With Macerated Peaches

White wine cake with macerated peaches and a white wine glaze. This Sauvignon Blanc forward dessert is an elevated Summer treat

Ingredients

White Wine Cake

  • 1/2 cup unsalted butter room temperature
  • 2 tablespoons canola oil
  • 1 cup granulated sugar
  • 1/4 cup Prothro Family Wines Sauvignon Blanc
  • 1 teaspoon pure vanilla extract
  • 3 whole eggs room temperature
  • 1 1/3 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wine Macerated Peaches

  • 2 cups peaches peeled and slices (4 peaches)
  • 1 tablespoon sugar
  • 2 tablespoons Prothro Sauvignon Blanc

White Wine Glaze

  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 2-3 tablespoons Prothro Sauvignon Blanc

Instructions

Wine Macerated Peaches

  1. Peel and slice peaches.

    Set into a bowl and toss with wine and sugar.

    Cover. Allow to sit for a few hours.

    wine macerated peaches

White Wine Cake

  1. Preheat oven to 350 degrees.

    Grease and line 8 inch loaf pan with parchment paper.

    In a bowl, whisk your flour, salt, and baking powder. 

    In another bowl, whisk your canola oil with wine and eggs and vanilla.

    In a stand mixer, with paddle attachment, cream sugar and butter.

    Turn mixer to "stir". Add half of flour mixture. When just blended, add half of wine mixture. Then repeat, being careful not to over-mix.  

    Put wine cake batter into loaf pan and bake for approximately 50 minutes on 3rd rack of oven.



    White wine pound cake

White Wine Glaze

  1. When cake is out of the oven, begin your glaze. In a saucepan, melt butter. Then combine sugar and wine. Cook over low heat for 5 minutes, until the glaze gets thickened. Whisk constantly.

    Prick the top of cake and drizzle over glaze. Serve with wine macerated peaches and if desired, a spoonful of freshly whipped cream.


 

 


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