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.

• 1 cup medium dry Riesling.
• 2 packets of active dry yeast
• 2 teaspoons white granulated sugar
• 4 cups all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 11 tablespoons unsalted butter (1 stick plus 3 tablespoons) room temperature
• 1 tablespoon canola oil
• 3/4 cup chopped raw almonds (very small pieces)
• 1/2 cup fresh rosemary needles.

• Heat the riesling wine on the stovetop or in the microwave until lukewarm in temperature. Add the active dry yeast and the 1 teaspoon of white granulated sugar and stir to dissolve completely.
• In a separate mixing bowl whisk together the all-purpose flour and the salt. Add the 2 eggs, unsalted butter and the wine, yeast mixture.
• Use your hands or the dough hook of your stand mixer to knead everything into a smooth mass.
• Cover the bowl with a kitchen towel and let it stand in a warm place for one hour to rise.
• In the meantime, chop the rosemary needles into small pieces. Heat the canola oil in medium-sized frying pan over medium heat. Add the raw chopped almonds. and stir to coat. When the almonds start to brown, add the chopped rosemary and stir together. Cook for 2-3 minutes, until the rosemary releases its aroma. Remove the pan from the heat and let cool completely.
• Grease and flour coat a bundt cake pan.
• Remove the dough from its warm place and turn it out onto a lightly floured workspace.
• Knead the dough for a minute or so, then knead in the almond, rosemary mixture. Make sure it is evenly and thoroughly distributed into the dough.
• Transfer the dough to the prepared bundt pan. Pat it down gently to make sure it’s evenly distributed in the pan. Cover the pan with a dish towel and once again, stow in a warm place for another 30 minutes.
• Preheat the oven to 350 degrees F.
• Place the pan in the oven and cook for 50 minutes.
• Remove the pan from oven and let the gugelhupf cool in the pan for another 10 minutes before removing from the pan.
• Place on a wire rack to cool completely or slice and serve warm.