Vanilla-Prosecco Pound Cake

By TrayH

Ingredients

• For Prosecco Glaze:
• 3 cups unbleached all-purpose flour
• 1 teaspoonbaking powder
• 1/4 teaspoonsalt
• 1 cup Prosecco
• 3 tablespoons sour cream
• 2 cups sugar
• 3/4 cups unsalted butter, melted
• 1/4 cups canola oil
• 5 cold eggs
• 2 tablespoons vanilla paste or vanilla extract
• 1 cup powdered sugar
• Sparkling wine

Details

Adapted from bhg.com

Preparation

Step 1

* Preheat oven to 350 degrees F.

* Grease and flour a 10-inch tube pan; set aside.

* In large bowl mix together flour, baking powder, and salt. Sift mixture; set aside.

* Stir together Prosecco and sour cream; set aside.

* In large mixing bowl beat sugar, melted butter, and oil with electric mixer until well combined.

* Add eggs, one at a time, beating well after each.

* Beat in vanilla paste or extract. Beat on medium to high 3 to 5 minutes or until thicker and lighter in color.

* Add one-third the flour mixture; beat on low just until combined, scraping sides of bowl as needed.

* Add half the wine mixture; beat just until combined.

* Repeat with one-third the flour mixture, the remaining wine mixture, and remaining flour mixture.

* With rubber spatula scrape batter into prepared pan.

* Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean.

* Cool in pan on wire rack for 15 minutes.

* Turn out on rack; cool completely.

* Drizzle with Prosecco Glaze.

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For Glaze:

* In small bowl combine powdered sugar and 1 Tbsp. sparkling wine. Stir in additional wine, 1 tsp. at a time, to reach drizzling consistency.