Crack Cake
Moist and delicious white wine bundt cake complete with a homemade wine glaze.
Servings: 12 Slices
Calories: 403kcal
Ingredients
- 2 tablespoons solid shortening for coating the Bundt pan
- 1/2 cup almond flour for coating the Bundt pan
- 1 Yellow cake mix
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3.4 ounce box of instant vanilla pudding
- 2 teaspoons ground cinnamon
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup sweet white wine or apple juice
Wine Sauce
- 1/2 cup salted butter
- 1 cup granulated white sugar
- 1/2 cup sweet white wine or apple juice
Instructions
Bundt Cake
- Preheat an oven to 350°F.
- Coat a Bundt pan liberally with solid shortening, do not leave any area uncoated.
- Liberally coat the shortening with almond flour. Rotate the pan to make sure everything has a layer of almond flour on it. Now is not the time to skimp on ingredients.
- Combine the cake mix, both sugars, the pudding mix, and the cinnamon in a large bowl.
- Add the eggs, oil, and wine and mix until well combined and no lumps remain. The batter will be thin.
- Pour the batter into the Bundt pan coated with shortening and almond flour.
- Place into the preheated 350°F oven and bake for 60 minutes or until a skewer or butter knife inserted into the center of the cake comes out clean.
- When the cake has about 15 minutes left, make the wine sauce by combining the ingredients in a small saucepan and heating over medium heat, stirring frequently, until the butter and sugar have melted. Reduce the heat to the lowest setting and allow the glaze to stay warm.
- Remove the cake from the oven when it is done.
- Poke holes in the cake using a skewer or a chopstick, try to avoid poking through the cake or too close to the sides.
- Slowly drizzle about 1/4 of the sauce around the middle of the baked cake and allow the sauce to soak into the cake.
- Repeat with more sauce, and continue until there is no sauce left.
- Allow the cake to cool for at least 20 minutes.
- Shake the cake in the pan to be sure that it is loosened before attempting to remove it from the pan.
- Loosen any areas you can are stuck with a think rubber spatula.
- Place a cake plate over the cake and carefully flip the cake and the plate over.
- Allow the cake to continue to cool for another 30 minutes before attempting to slice.
Notes
- My favorite white wine for this cake is Cupcake Chardonnay. White wine can be substituted with apple juice or milk for an alcohol free cake. Do not cook the glaze for too long when using apple juice as it becomes sweeter with evaporation.
- A white cake mix can be substituted for the yellow cake mix.
- Do not skimp on the solid shortening or the almond flour when preparing the Bundt pan. This cake is extremely sticky and you will have trouble getting it out of the pan.
- Do not skimp on the cooling time for the cake. You really need the center of the cake to be cooled to prevent it from coming out in 2 halves or from splitting into large pieces once it begins to cool after removing from the pan.
- I have the best luck getting the wine sauce throughout the entire cake when I use the fat end of a wooden chopstick to poke holes. If you don’t have any skewers or chopsticks, use a butter knife and make slits in the cake about 1-inch apart.
- Tightly wrapped leftovers can be stored in the freezer for up to 3 months.
Nutrition
Calories: 403kcal | Carbohydrates: 35g | Protein: 3g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 142mg | Potassium: 46mg | Fiber: 1g | Sugar: 32g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
