Zutaten für Raspberry Wine Toaster Bread
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup powdered sugar
- 4 ounces cream cheese, softened
- 1 cup milk
- Red Food Coloring
- White Wine
- Seedless Raspberry Jam
- Pam Cooking Spray
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Zubereitung von Raspberry Wine Toaster Bread
- Preheat oven to 375°F (190°C).
- Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, beat 2 large eggs with 1 cup powdered sugar and 4 ounces cream cheese until smooth and creamy.
- Add 1 cup milk and optional food coloring (gel food coloring recommended for vibrant color). Mix until combined.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined.
- Slowly pour in 1/2 cup white wine (or Chambord raspberry liqueur) while mixing on low speed.
- Gently fold in 1/2 cup raspberry jam.
- Pour batter into the prepared springform pan and spread evenly.
- Drop five dollops of raspberry jam on top: one in the center and four around the edges.
- Using a knife, cut four figure-eights through the batter, cutting through the jam dollops.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before releasing the sides.
- Slice the bread into 1-inch wide slices and then cut each slice in half.
- Arrange slices on a baking sheet.
- Broil 4 inches from the heat source at 450°F (232°C) for 3-4 minutes per side, or until lightly toasted. Watch carefully to prevent burning.
- Serve warm with butter, cream cheese, or enjoy plain. Pairs perfectly with milk, tea, or coffee.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
102g
Fat
33g
Carbs
22g
