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–+ servings
Sangria Cake

Delicious Sangria Cake with Seasonal Fruits for Fall Bliss

This Sangria Cake is a delightful fusion of wine and seasonal fruits, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Pear Can substitute with an apple for a firmer texture.
  • 2 cups Plums Can substitute with apricots or nectarines.
  • 1 cup Strawberries Use any seasonal berries as a substitute.
  • 1 cup Fresh Cranberries Use dried cranberries if unavailable, reduce sugar slightly.
  • 1 large Green Apple Substitute with Granny Smith or equivalent tart apples.
  • 1 cup Granulated Sugar Consider coconut sugar for a lower calorie option.
  • 2 tablespoons Fresh Lemon Juice Substitute with lime juice if preferred.
  • 1/2 cup Unsalted Butter Use unsweetened applesauce for a lighter option.
  • 1 tablespoon Orange Zest Can use lemon zest for a different twist.
  • 1 cup Red Wine Any dry red wine; non-alcoholic grape juice as substitute.
  • 3 large Eggs Consider using flax eggs for egg-free.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different nuance.
  • 2 cups Self-Rising Flour Combine all-purpose flour with baking powder and salt.
  • 1/2 cup Almond Flour Can substitute with crushed walnuts or omit.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 2 tablespoons Orange Liqueur Omit or use additional red wine for alcohol-free.
For Decoration
  • 1 cup Decoration Fruits (Orange & Lemon) Substitute with any citrus fruit on hand.
  • 1 cup Fresh Whipped Cream Serve with Greek yogurt or whipped coconut cream for a lighter option.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Spatula
  • Whisk
  • Oven
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine chopped pear, plums, strawberries, fresh cranberries, and green apples. Sprinkle granulated sugar over the fruit, drizzle with fresh lemon juice, and gently toss. Allow to macerate for 30 minutes.
  2. Preheat your oven to 350°F (175°C). Grease the 9-inch springform pan with unsalted butter.
  3. Cream together granulated sugar and unsalted butter until light and fluffy, about 2-3 minutes. Stir in orange zest and part of the red wine. Add eggs one at a time, followed by vanilla extract.
  4. In a separate bowl, whisk together self-rising flour, almond flour, and baking powder. Gradually add to wet ingredients, stirring gently till just combined.
  5. Fold half of the macerated fruit mixture and any juices into the batter. Pour the batter into the prepared springform pan.
  6. Bake for 45 minutes to 1 hour or until golden brown and a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then invert onto a serving plate. Heat remaining red wine and orange liqueur with leftover sugar until syrupy.
  8. Top the cooled cake with the remaining macerated fruit and drizzle prepared syrup over it. Serve warm with whipped cream or Greek yogurt.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 16mgCalcium: 50mgIron: 1mg

Notes

Ensure fruits are fresh and seasonal for the best flavor. Avoid over-mixing the batter to keep the cake light and fluffy. Allow fruit to macerate for enhanced flavor.

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