Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla bean paste
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla bean paste.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk until just combined.
- Step 5: Pour the batter into the prepared baking dish and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the cake to cool completely before adding your favorite summer fruits and sangria glaze for topping.
Notes
- For optimal freshness, store any leftover Summer Fruit Sangria Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- If you want to enjoy your cake warm, reheat individual slices in the microwave for about 10-15 seconds, making sure not to overheat to keep it moist.
- Serve your Summer Fruit Sangria Cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement the fruity flavors and enhance the overall experience.
- For a delightful twist, consider adding a splash of orange juice or zest to the batter for extra flavor that pairs beautifully with the sangria glaze and summer fruits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 25g