Instructions:
Step 1
Preheat the oven to 350°F. Grease a Bundt pan with nonstick baking spray and set it aside.
Step 2
In a medium bowl, combine all the cake ingredients. Beat the mixture until smooth and fully incorporated.
Step 3
Pour the batter into the prepared Bundt pan.
Step 4
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the edges of the cake start to pull away from the pan.
Step 5
While the cake is baking, make the glaze. In a small saucepan, combine the butter, wine, and sugar.
Step 6
Heat the mixture over medium heat, stirring constantly, until the sugar dissolves. Remove from heat once ready.
Step 7
Once the cake is done, poke holes all over the bottom of the cake (still in the pan) using a bamboo skewer or toothpick.
Step 8
Pour the warm glaze over the cake, allowing it to soak in. Let the cake sit for 15-20 minutes to fully absorb the glaze.
Step 9
Once the glaze has soaked in, use a spatula to loosen the cake from the sides of the pan.
Step 10
Flip the cake onto a plate.
Step 11
Slice and serve!
Pro Tips:
Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature before mixing. This helps the batter come together smoothly and results in a fluffier cake.
Don’t Overmix: Mix the batter until just combined to prevent a dense cake. Overmixing can lead to a heavier texture.
Poking Holes: When poking holes for the glaze, make sure to poke all over the bottom of the cake to ensure the glaze soaks in evenly.
Use a Toothpick or Skewer: After baking, check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, your cake is ready!
Wine Choice: The sweet white wine in the glaze is key to the flavor—try a Riesling for a perfect balance of sweetness and acidity.
Nutritional Information (Per Serving – approx. 12 servings):
Calories: 375
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 150mg
Total Carbohydrates: 50g
Dietary Fiber: 1g
Sugars: 38g
Protein: 4g
Vitamin A: 6% DV
Calcium: 6% DV
Iron: 4% DV