German Red Wine Cake – and a culinary adventure to Germany and France for 2014!
February 6, 2014 • Desserts,
Do you remember my trip to Germany and France this past fall? It was an incredible adventure that began in Heidelberg, moved on to Baden Baden (with a detour to the story-book town of Sasbachwalden in the Black Forest), and into Strasbourg, France. Fortunately, my friend and colleague Kirsten, of My Kitchen in the Rockies, who led the tour with me last year, is taking another lucky group this year.This is a trip you don’t want to miss. It features incredible venues, delicious cooking schools, fabulous wines, and a tour guide who grew up in the area. Kirsten has been kind enough to share one of her German specialty desserts with my readers today – and I can’t tell you how appropriate that is since during our trip last year I’m pretty sure she didn’t miss a day without sampling some sort of sweet treat! Just how does she stay so skinny?!You’ll love this trip, love the food and wine adventure, and you’ll love traveling with Kirsten – so let me turn this post over to her now!
Michele, thank you so much for having me today and sharing my upcoming culinary adventure to Germany and France with your friends and readers – I am very excited about it!
I would like share a little taste sample of a famous regional dessert, the red wine cake, with all of you. This is a well known treat from my home region the German wine road. The recipe for this humble cake asks for one cup of red wine. We use wine very frequently in savory and sweet dishes. It adds a great depth of taste without overpowering other flavor components. This red wine cake gets its main character from the addition of cinnamon and chocolate. It is a very moist cake with a delicate crumb. I love to serve it with some whipped cream alongside a nice cup of coffee. Give this mouthwatering red wine cake a try. My family loves it, and I am sure it will become a new favorite within your house too!
- 4¼ cups (500 g) flour
- 4 teaspoons (17 g or 1 package) baking powder
- 2 teaspoons cinnamon
- 2 teaspoons cacao
- 1 cup 1½ Tablespoons (250 g) unsalted butter, at room temp.
- 1¼ cup (250 g) sugar
- 6 eggs, at room temperature
- 2 teaspoons good vanilla extract
- 1 cup (250 ml) red wine
- 2 60% cacao bittersweet chocolate baking bars (8 ounces or 200 g), roughly chopped
- Confectioners sugar
- Preheat your oven to 375 F Convection.
- Grease a 10 inch (26 cm) bundt spring-form pan. Dust with flour or bread crumbs. Set aside.
- Mix and sift the flour, baking powder, cinnamon and cacao. Set aside.
- In a stand-mixer with paddle attachment mix the butter and sugar until fluffy.
- Add eggs, one at a time.
- Mix in the vanilla extract.
- With the stand-mixer set on low, add ½ of the flour mixture and mix until just combined.
- Add the wine and mix until just combined.
- Add the rest of the flour mixture and mix until just combined. Don't over mix.
- Fold in the chocolate with a spatula by hand until evenly distributed.
- Transfer the dough into the prepared baking pan.
- Bake for 40 to 45 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Baking times may vary.
- Let cool in the pan for 15 minutes, and then remove from the pan and cool completely on a wire rack.
- Dust with confectioners sugar and serve with whipped cream or vanilla ice cream.