RECIPE # 4920 MUSCADINE COFFEE CAKE Monday November 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.
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