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.