GUGELHUPF
Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").
Provided by Lena
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
- Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
- Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g
GUGELHUPF CAKE
The original Gugelhupf cake is made in a ring form from a cake batter leavened with yeast and dotted with raisins, almonds and sometimes candied fruit. Also called a Napfkuchen (northern Germany), Bundkuchen (Rhine), Aschkuchen (northeast) or Rodonkuchen (northwest). It is a nice coffeecake to serve at breakfast or for afternoon tea and coffee.
Provided by ddav0962
Categories < 4 Hours
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.
- Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
- Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
- Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.
- Drain raisins and lemon peel and fold them together with the almonds into the batter.
- Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
- Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.
- Bake in a pre heated oven (350°F) for 40 - 50 minutes.
- Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).
- Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.
Nutrition Facts : Calories 358.3, Fat 16.4, SaturatedFat 8.9, Cholesterol 96.8, Sodium 247.9, Carbohydrate 45.6, Fiber 1.6, Sugar 13.8, Protein 7.5
TRADITIONAL GUGELHUPF (KUGELHOPF)
The wonderfully fragrant and flavorful yeasted cake that has been enjoyed for centuries throughout Germany, France, Austria and Switzerland!
Provided by Kimberly Killebrew
Categories Dessert
Time 3h55m
Number Of Ingredients 15
Steps:
- Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
- Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)
Nutrition Facts : Calories 665 kcal, Carbohydrate 76 g, Protein 13 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 203 mg, Sodium 304 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 15 g, ServingSize 1 serving
GUGELHUPF
Provided by Food Network
Categories dessert
Time 1h26m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
- In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
- Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
- Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
- Preheat the oven to 350 degrees F.
- Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
- Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.
GUGELHOPF
You'll bring a taste of the Old World to your holiday table when you serve this time-honored German pastry. It's sure to please everyone...even those who don't care for fruitcake. If you like, substitute dried cherries or raisins for the other dried fruits.-Karen Deaver, Babylon Village, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds., Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,
Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 91mg sodium, Carbohydrate 48g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
GUGELHUPF
Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
- Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
- Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.
Nutrition Facts : Calories 436 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
OLD VIENNA MARBLED GUGELHUPF
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h15m
Yield Twelve servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
- In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
- Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
- In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
- In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
- Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 0 grams
GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE
However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!
Provided by Pajene
Categories Breakfast
Time P2DT1h15m
Yield 12-16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
- In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
- Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
- Add yolks to the yeast mixture.
- In large bowl place flour/butter crumbles and pour eggs/yeast over top.
- Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
- Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
- Now work on your filling:.
- Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
- Transfer to a bowl and let sit inside refrigerator until dough is ready.
- When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
- Remove dough from bowl and roll out into a large rectangle.
- Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
- Fold in the grounded nut mixture.
- Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
- Seal the finishing edge with a bit of water.
- Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
- Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
- Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
- Allow it cool, then turn out carefully.
- Serve plain or sprinkle with powdered sugar.
- Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
- Enjoy!
Nutrition Facts : Calories 355.5, Fat 26.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 28.4, Carbohydrate 25.9, Fiber 1.3, Sugar 8.7, Protein 5.7
More about "gugelhupf cake recipes"
AUSTRIAN GUGELHUPF CAKE | MY URBAN TREATS
From myurbantreats.com
Ratings 11Calories 350 per servingCategory Dessert
- The first step is to cream the butter with the egg yolks and icing sugar until creamy, light and fluffy.
- Combine the flour and baking soda and give it a whisk to combine. How whisk in to the wet ingredients a few tablespoons a time until combined and creamy. Don't over mix. Fold in the Chocolate Chips
- In a clean mixing bowl, whip the egg whites until stiff peaks form. Now carefully blend them in to the batter using a rubber spatula.
RECIPE: MARMORGUGELHUPF CAKE HOW TO MAKE IT
From austria.info
Phone 080040020000
GUGELHUPF CAKE – RECIPES FOR THE COOK
From recipes4thecook.com
GUGELHUPF RECIPE - SUNCAKEMOM
From suncakemom.com
GUGELHUPF BUNDT CAKE(S): VIENNA’S CLASSIC COFFEEHOUSE PLEASURES ...
From jewishviennesefood.com
YEASTED GUGLHUPF CAKE {ELSäSSER GUGLHUPF} – SEITAN IS MY MOTOR
From seitanismymotor.com
GUGELHUPF - GERMAN BUNDT CAKE - ALL TASTES GERMAN
From alltastesgerman.com
THE GUGELHUPF CAKE - VIENNA
From visitingvienna.com
PEACH GUGELHUPF (RING CAKE) RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
GUGELHUPF CAKE | FESTIVE ARTS & CRAFT MHHTMH
From myhusbandhastoomanyhobbies.com
GUGELHUPF RECIPES: DID YOU KNOW THEY COULD BE THAT EASY?
From vienna-unwrapped.com
A KAISER, HIS MISTRESS AND A GUGELHUPF • EUROPEAN CUISINE, CULTURE ...
From angiesweb.com
MARZIPAN GUGELHUPF WITH CANDIED FRUIT - ALL THAT'S JAS
From all-thats-jas.com
MARBLE GUGELHUPF CAKE - GERMAN WORLD
From german-world.com
EASY TO MAKE VIENNESE GUGELHUPF CELEBRATION CAKE
From mindfood.com
MINI GUGELHUPF RECIPE - INDIVIDUAL GUGELHUPF CAKE
From masalaherb.com
GUGELHUPF RECIPE | YUMMLY
From yummly.com
GUGELHUPF- AUSTRIAN BUNDT CAKE - MY AUSTRIAN KITCHEN
From myaustriankitchen.com
MADE IN TIROL: THE ULTIMATE GUGELHUPF RECIPE BASED ENTIRELY ON …
From tyrol.com
KUGELHOPF RECIPE | BREAD RECIPES | JAMIE OLIVER
From jamieoliver.com
YOGURT GUGELHUPF - A QUICK CAKE — TASTY-TIME
From tasty-time.com
KUGELHOPF CAKE | SAVEUR
From saveur.com
GERMAN BUNDT CAKE (BASIC GUGELHUPF RECIPE) - BAKING FOR HAPPINESS
From baking4happiness.com
MINI GUGELHUPF LEMON CAKE WITH ICING – SIMPLE SPONGE CAKE
From foodtempel.com
EASY GUGELHUPF CAKE WITH EIERLIKöR - DIRNDL KITCHEN
From dirndlkitchen.com
CHRISTMAS GUGELHUPF RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
95 GUGLHUPF IDEAS | DESSERTS, BAKING, CAKE RECIPES - PINTEREST
From pinterest.ca
AUSTRIAN GUGELHUPF CAKE RECIPE | RECIPE | AUSTRIAN RECIPES, …
From pinterest.ca
GUGELHUPF WITH ORANGE SYRUP | CAKE RECIPES | SBS FOOD
From sbs.com.au
COFFEE CAKE GUGELHUPF RECIPE • RED CURRANT BAKERY
From redcurrantbakery.com
HOW TO MAKE A CLASSIC KOUGELHOPF - GUGELHUPF - YOUTUBE
From youtube.com
GUGELHUPF CAKE RECIPE IN INDIVIDUAL SERVING SIZES
From prettydiyhome.com
KUGELHOPF RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
GUGELHUPF - I LOVE GERMAN FOOD
From ilovegermanfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #4-hours-or-less
You'll also love