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RECIPE # 4920 MUSCADINE COFFEE CAKE Monday November 12, 2012

RECIPE # 4920 MUSCADINE COFFEE CAKE Monday November 12, 2012

CREATED Nov 12, 2012

SHEREE KELLEY / BELLE MEADE PLANTATION

Muscadine Wine Coffee Cake

1 yellow cake mix
1 tsp. cinnamon
1/3 cup vegetable oil
1 cup Belle Meade Red Muscadine Wine
3 eggs
1 tsp. vanilla extract

Crumb Topping
1/2 cup brown sugar, firmly packed
1/2 cup chopped walnuts or pecans
1/2 tsp. cinnamon

Preheat oven to 350 deg.  Mix cake mix and cinnamon together. Add oil, wine and eggs one at a time. Stir in vanilla extract. Mix well.  Spray 12 inch round pan or 9 x 13 with non-stick baking spray with flour and sprinkle with cinnamon and sugar.  Pour batter into prepared pan.  Mix brown sugar, nuts and cinnamon. Sprinkle evenly on top of batter. Bake at 350 deg. for 35 to 40 minutes or until cake tester inserted in center comes out clean.  Serve warm.

Cranberry Sparkle

3 ounces Belle Meade Celebration Riesling
2 1/2 ounces cranberry juice
1/2 ounce peach Schnapps
Fresh cranberries

In a champagne flute, pour Celebration Riesling then add cranberry juice and Schnapps. Garnish with cranberries and mint.
Yield:  1 drink

From the Kitchen of Sheree Kelley © 2012