Tuesday, December 6, 2011

Champagne Tea Cake

My living headquarters is never complete without some sort of delicious loaf. I experiment a lot and sometimes the loaf ends up in the Portland Recycles bin (yard debris). But sometimes they are winners, i.e. usually when you put booze in something it is a winner. I wanted to make a cake with champagne, but I didn't want it to be one of those fancy pink ones with 10 gillion egg whites and butter fluff frosting. I wanted something sort of tea party-ish and substantial. And this was what I got - a dense cake - read easy to cut thick slices, with a delicate sparkling almond flavor and a moist crumb. The perfect cake to eat plain for dunking into coffee, tea or champagne. Although I just said it's good plain, I got jiggy in this photo op and topped the bejesus out of my slice with  fresh whipped cream and pomegranate perils. 

Champagne Tea Cake
Inspired by Ella Belles

1 cup of champagne
1 teaspoon almond extract
1 1/2 cups flour
3 eggs
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of soften butter
1/3 cup cream

  • Heat oven to 325 degrees. 
  • Grease one loaf pan.
  • Blend butter sugar, then eggs together.
  • Mix flour, salt and baking powder together
  • Blend the wet with the dry ingredients, adding in champagne, cream and almond extract.
  • Pour into loaf pan.
  • Bake for 50 minutes, or until golden on top. 


Laura @ Sprint 2 the Table said...

I love how simple this is! Almost as simple as my dumping a cup into cake mix... but I'm sure this is better. I wouldn't turn this into sparkling cake balls!

Domanique Alicia said...


I also really dislike the overly iced monsters that cakes have become. What happened to a white cake with lemon curd?

I'm going to try this, but gluten-free. I'll report. :)

tasteofbeirut said...

Excellent! Now I know what to do with the leftover champagne bottle that gets opened during cocktail parties. Love the looks and texture of this cake.

Anonymous said...

Cake with booze? Yes, please. Specifically, champagne. It is the best of the boozes. This looks lovely, moist, and so tasty. Also -- so much fun last night! Let's do it again soon.

mia xara said...

Hi Anna,Happy Nameday!And what a great cake to celebrate with!!It looks really light and flavorful..XOXO,Cheers

Banana Wonder said...

Laura - I would totally try dumping a cup of bubbly into a cake mix, I bet it would be delicious. Especially because I love cake mix cake.

Domanique Alicia - I can't wait to hear about the GF version. What kind of flour will you use? I wonder what coconut flour would be like.

Tasteofbeirut - Yeap! That's just what I did, since I didn't feel like chugging half a bottle of champagne at the end of a party :-P

Lindsay - Amen to that. And yes, let's plan a Blazer meet up soon!

mia xara - Efxaristw poli! Fillaki apo Portland.

Domanique Alicia said...

OMG. These are BOMB.

For the Gluten Free version, I made a flour mix (see below), and only used the prescribed amount. I put the leftover flour in a mason jar for future use.

I also used Earth Balance shortening instead of butter. (It's what was in the fridge).

GF Cake Flour Mix:
1.5 cup sorghum flour
1.5 cup potato starch
1 cup tapioca flour
1 tsp xanthan gum (too much xanthan will make the cakes hard)

I also chose to use a mini-muffin tin where each tin holds about 1/8th of a cup of the mix. I like little bites I can dole out for lunches easily.

The first batch I did was at 325˚ for about 20 min. The tops were slightly darker (not too much) and the middles were a wee bit gooey. I pulled them out early because I didn't want them burned.

However, the second batch, I did at 300˚ for about 30 min. Those came out PERFECCCT.

I think the next time I will add either some orange water or orange peel, or perhaps I'll use only rose water without the Almond extract.

Awesome. Thanks for sharing. I've eaten about half within pulling them out of the oven. Perfect for a tea. :)


Helen said...

Looks so elegant! Perfect for an afternoon British-style tea party. A great way to use up that bottle of Champagne I've had in my cupboard for 2 years now :)