White wine cake with macerated peaches and a white wine glaze. This Sauvignon Blanc forward dessert is an elevated Summer treat
Peel and slice peaches.
Set into a bowl and toss with wine and sugar.
Cover. Allow to sit for a few hours.
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.
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.