Wednesday, September 30, 2015

Riesling Rosemary Almond Savory Bundt Cake


Who doesn't love cooking with wine?  A cup for the recipe. A glass for me.


In German a bundt cake is called a gugelhupf and like in the USA, it comes it all kinds of sweet and savory flavors. To keep it proper,  I used Riesling for this German recipe.



The rosemary and raw almonds are toasted together in a frying pan to release their flavors before adding them to the dough.


This savory cake is delicious slathered with butter and a great addition to any brunch or breakfast table. It's also a great snack anytime.  You won't have to wait until 5 o'clock to indulge.

For the full recipe and instructions, hop on over to my German Food Page at about.com.


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