EL CENTRO, CA —One of California Grown’s newest recipes is for a bundt cake that is unlike any other bundt cake recipe you have ever tried, In fact, this just might be the easiest cake recipe you have ever baked. Just chop, mix, and bake. No need to ice this cake either; you can decorate and serve it with your favorite seasonal fruits and cut flowers.
The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food — not to mask the flavor of what you are cooking. So, in the case of our Pistachio and Moscato Bundt Cake the Moscato in the batter is noticeable upon the first bite, but it immediately fades and allows the flavor of pistachio to take the lead — leaving you with a flavor profile that is perfectly balanced on the palate. While some cakes require icing or some kind of sweet drizzle before serving, this one does not. The pistachio pudding mix in the batter keeps the cake nice and moist for days without needing any help.
In the summer months, you can serve slices of this bundt cake with fresh stone fruit and citrus like we did here. But berries would be a delicious accompaniment to a slice of cake too. Various fresh and dried citrus wheels and wedges make for a stunning display. Don’t skip on adding a few cut flowers like zinnias, marigolds, or basil blossoms. They make for a spectacular presentation.
What California wine pairs best with this Pistachio and Moscato Bundt Cake? Since this recipe for bundt cake calls for Moscato in the batter, you can bet that it is a perfect wine pairing to serve with a slice. Muscat wines, also known as Moscato, are made in still, sparkling and dessert styles. California vintners use Muscat grapes to produce wines in shades of white, pink and red, ranging from dry to intensely sweet. Many winemakers use the grape to produce low-alcohol, spritzy white wines.
Equipment: 1 bundt cake pan
Ingredients:
