Creamy White Bundt Cake with Chardonnay Glaze

This cake is sophisticated (the wine does that) but bake-sale simple. It tells his parents, “I know how to take care of the people I love.” And you do!

SERVES: 10

INGREDIENTS:

CAKE:

• 2 sticks unsalted butter, melted and cooled to room temperature, plus more for buttering the pan
• 2 cups sugar
• 4 large eggs, at room temperature
• One 3.5-ounce package regular or instant vanilla pudding mix
• ½ cup chardonnay or another medium or full-bodied white wine, such as Chablis or Viognier
• 1 cup whole milk, warmed in the microwave for about 20 seconds
• 1 teaspoon pure vanilla extract
• 3 cups cake flour or all-purpose flour, plus more for dusting the pan
• ½ teaspoon salt
• 2 teaspoons baking powder

GLAZE:

• 4 tablespoons unsalted butter (½ stick)
• 1 cup sugar
• ¼ cup chardonnay or other dry white wine

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease and flour a Bundt pan or a 9-by-9-inch pan, shaking off any excess flour. Set aside.
2. In a large bowl, beat together the butter, sugar, eggs, pudding mix, chardonnay, milk, and vanilla until well combined using a stand mixer or hand mixer.
3. In a medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix just until combined. If it looks a little lumpy due to specks of butter, that’s okay; do not overmix.
4. Scrape the batter into the prepared pan. Bake for about 50 minutes, or until the edges of the cake appear light golden and a toothpick inserted into the center comes out clean.
5. In a medium saucepan, combine all the ingredients for the glaze and bring to a boil. Reduce the heat to low and let simmer for about 10 minutes, until the mixture reduces by one fourth.
6. When the cake has finished baking, remove it from the oven and pierce it several times with a skewer or carving fork. Immediately pour the hot glaze onto the pan and let stand for about 15 minutes, until the glaze has been absorbed.
7. If using a Bundt pan, carefully turn it over onto a plate and tap the edges a bit. The cake should glide out easily.
8. Serve immediately. Save a slice or two to enjoy with coffee the next morning.