November 4, 2025 Plume Ridge Bottle Shop

Sauternes and Peach Cake Recipe

If you’ve ever sipped a golden glass of Sauternes and thought, “Wow, this tastes like dessert already,” you’re absolutely right. This luscious French dessert wine, known for its honeyed notes of apricot, peach, and caramel, pairs well with something fruity and buttery. Enter our Sauternes and Peach Cake recipe!

Sauternes is a sweet white wine from Bordeaux, made from grapes affected by noble rot, which is a natural process that concentrates sugars and flavors, giving the wine its distinctive depth. The result? A luxurious, honeyed profile with notes of ripe stone fruit, orange blossom, and toasted nuts. If you want to dive more into the world of sauternes give our past Spotlight on Sauternes post a gander.

Whether you’re a seasoned baker or someone who just loves the idea of wine in your dessert (guilty!), this recipe is for you, and it's super easy to make.

Ingredients

For the Peaches:

3 ripe peaches, peeled and thinly sliced
1/3 cup Sauternes wine
1 tbsp granulated sugar

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1/4 cup Sauternes wine
1 tsp vanilla extract

For the Sauternes Glaze:

1/4 cup Sauternes wine
1 tbsp honey
Optional: a dusting of powdered sugar or whipped cream for serving

Instructions

Step 1: Macerate the Peaches

Place your sliced peaches in a bowl, sprinkle with sugar, and pour over the Sauternes. Toss gently and let them sit for 20–30 minutes while you prepare the rest of the cake. The wine will infuse the fruit with flavor, and you’ll end up with a bit of syrup at the bottom — don’t toss that; we’ll use it later.

Step 2: Make the Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, Sauternes, and vanilla extract until smooth.
Gradually add the dry ingredients, mixing until just combined. Be careful not to overmix — you want a tender crumb.

Step 3: Assemble the Cake

Pour the batter into your prepared pan and smooth the top. Arrange the macerated peach slices on top in a spiral pattern, gently pressing them into the batter. Drizzle any remaining Sauternes syrup from the bowl over the fruit.

Step 4: Bake

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and your kitchen should smell like heaven — buttery, fruity, and just a little boozy.

Step 5: Make the Glaze

While the cake bakes, pour 1/4 cup of Sauternes and 1 tablespoon of honey into a small saucepan. Bring to a gentle simmer and cook until reduced slightly, about 5 minutes. This creates a syrupy glaze with concentrated flavor.

Step 6: Finish and Serve

When the cake is done, let it cool in the pan for about 10 minutes. Brush the warm top with your Sauternes glaze to give it that beautiful shine and extra depth of flavor.

Once cooled, dust with powdered sugar or serve with lightly whipped cream. A chilled glass of Sauternes on the side doesn’t hurt either.

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.