Wednesday, April 6, 2016
Vanilla-Prosecco Pound Cake
3 C flour
1 tsp baking powder
¼ tsp salt
1 C prosecco (or other sparkling wine)*
3 T sour cream
2 C sugar
¾ C unsalted butter, melted
¼ C canola or safflower oil
5 eggs, cold
2 T vanilla paste (or extract)
Preheat oven to 350˚. Grease and flour a 10" tube pan; set aside.
In large bowl sift together flour, baking powder, salt; set aside.
In large bowl of stand mixer, beat sugar, melted butter, and oil until well combined. Add eggs one at a time, beating well after each. Continue to beat on medium to high 3-5 minutes until thicker and lighter in color.
Add a third of flour mixture, beating on low until just combined. Add half prosecco mixture next, then another third of flour, then remaining prosecco, then flour; beat until just combined after each addition.
Pour or spoon batter into prepared tube pan. Bake 50-55 minutes, until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn out of pan, onto rack; cool completely. Drizzle with prosecco glaze.
* For an alcoholic-free pound cake, substitute milk or a fruit juice. Fruit juices will, of course, alter the flavor...but that might be an intentional choice!