Riesling Gugelhupf Bundt Cake Recipe

Name: Riesling Gugelhupf Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semi-dry Riesling; 3 1/2 tbsp fresh yeast, crumbled or 1 3/4 tbsp active dry yeast; 2 tsp sugar; 3 1/2 cups all-purpose flour; 2 None eggs; 2/3 cup butter; 5 strips bacon, chopped; 1/2 lb low-fat cream cheese; 4 tbsp yogurt; 1/2 bunch fresh chives, chopped thinly; 8 sprigs fresh flat-leaf parsley, chopped, a little set aside for garnish; 3/4 cup walnuts, coarsely chopped

Servings: persons

1 cup semi-dry Riesling
3 1/2 tbsp fresh yeast, crumbled or 1 3/4 tbsp active dry yeast
2 tsp sugar
3 1/2 cups all-purpose flour
2 None eggs
2/3 cup butter
5 strips bacon, chopped
1/2 lb low-fat cream cheese
4 tbsp yogurt
1/2 bunch fresh chives, chopped thinly
8 sprigs fresh flat-leaf parsley, chopped, a little set aside for garnish
3/4 cup walnuts, coarsely chopped

1
Gently heat wine until lukewarm. Add yeast and dissolve with 1 tsp sugar, stirring. Mix flour, eggs, 1 tsp salt, butter and wine. Knead with the dough hook of a mixer until smooth. Cover and keep in a warm place for 1 hour.
2
Meanwhile, fry bacon in a frying pan over medium heat for 2 mins until crisp, remove and drain on paper towels.
3
For cream cheese dip, mix cream cheese with yogurt, chives, 1/2 the parsley, and 1 tsp sugar. Season to taste, cover and chill.
4
Preheat oven to 325u00b0F. Fold walnuts, bacon and remaining parsley into dough. Grease and flour a Bundt cake pan and fill with dough. Cover and leave in a warm place for 30 mins. Bake for 50 mins then let cool on a wire rack. Serve with cream cheese dip, garnished with parsley.

1287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup semi-dry Riesling, 3 1/2 tbsp fresh yeast, crumbled or 1 3/4 tbsp active dry yeast, 2 tsp sugar, 3 1/2 cups all-purpose flour, and more.

Yes, Riesling Gugelhupf Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Riesling Gugelhupf Bundt Cake

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