Champagne reduction in the batter and glaze give this Champagne Bundt Cake subtle champagne flavor and a peachy pink color.
A friend of mine once said that conflict with teenagers was God’s way of making parents ready for their departure. She told me this to encourage me when my sons were teenagers. My sons had terrible teenage years. They were disrespectful to nearly all adults, angry at the world, and self-righteous. So when it was time for them to move out, I pushed them out the door. They’ve shaped up since then and grown into incredible, responsible, sensitive young men.
My daughter, Becks, was different. I waited for the ugly phase but it never came. The only tension we really had was from schoolwork and that was easily resolved.
There was also the realization for me that Becks was the last one. There’s something precious about the “baby”. I know I cuddled Becky more and did my best to soak up those special mother-daughter moments because I knew she was the last. Once she was out the door, I would join the “empty-nesters.”
As an empty-nester, I have a lot more free time, the house is cleaner, and it’s very peaceful. There are times when I miss the chaos, the routine things we did together and the things I was able to do for them on a day-to-day basis. Like cooking breakfast and dinner, packing lunches, making treats. Now that my kids are human again, I miss their presence.
So when the kids come for a visit, it’s time to spoil them a bit. When Becks and her boyfriend visited over the Christmas holidays, we went shopping of course. We bought Becks’ favorite foods (Rice Krispy treats anyone?) and picked up a few bottles of champagne for New Year’s Eve.
Well we only drank one bottle so I had a spare bottle of pink champagne. I’m not up for drinking champagne by myself and I didn’t want to waste it so time to make a cake.
The problem with champagne is the flavor is so subtle it’s difficult to taste in baked goods. To increase the champagne flavor without increasing the liquid, I reduced the champagne in half by simmering it on the stove. A bottle of champagne is roughly 3 cups of liquid so you get 1 1/2 cups of reduction.
Part of this goes in the batter, part goes in the glaze, and the rest gets drizzzled on the baked cake to give it a bit more flavor. Even so, the flavor of this champagne bundt cake is still subtle.
I used Greek yogurt sweetened with honey as the basis for the glaze. You can substitute vanilla Greek yogurt if you don’t have the honey flavor. The tartness of the yogurt goes well with the reduced champagne.
The result is a dense, moist, slightly champagne-flavored cake with a tangy champagne glaze. The flavors in this champagne bundt cake really do work well and the color is sweet. It’s a great way to get rid of left over champagne (if you ever have that problem).
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