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
HUNGARIAN MARBLE CAKE (KUGLOPF)
Make and share this Hungarian Marble Cake (Kuglopf) recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 275F Spray a bundt baking pan with Pam and dust with flour then set aside.
- In a large bowl, combine all of the ingredients together except for the egg whites. and cocoa powder.
- Whip the egg whites until stiff peak forms. Gently fold the egg whites into the batter until incorporated.
- Place half of the batter in the bundt pan. To the remaining batter, add the cocoa powder, folding just until incorporated.
- Place the chocolate batter on top of the white batter in the bundt pan. Using a knife, gently swirl it to create the marble effect.
- Bake for approximately 60 minutes at 275F, or until a cake tester comes out clean.
- Remove from oven and cool the cake in the pan on a rack for 10 minutes.
- After 10 minutes, remove the cake from the pan and place it on the rack to completely cool. Dust with icing sugar if desired.
Nutrition Facts : Calories 260.4, Fat 8.8, SaturatedFat 2.1, Cholesterol 139.5, Sodium 84.9, Carbohydrate 40.4, Fiber 1.6, Sugar 26.1, Protein 7.1
HUNGARIAN COFFEE CAKE
This is my mom's recipe and one of my favorites for breakfast; love it warm out of the oven.
Provided by Camille
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
- Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 53.6 g, Cholesterol 72.5 mg, Fat 16.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 10.1 g, Sodium 299.4 mg, Sugar 29.5 g
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
HUNGARIAN SPONGE CAKE (PISKOTA TORTA)
This is a traditional Hungarian recipe that I have learned to make from my Hungarian fiance who misses this from home. Until meeting him I don't think I truly understood what great desserts should be.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Beat egg yolks until light yellow medium mixing bowl.
- Add sugar, lemon juice (or vanilla), and mix until thick.
- Add baking powder and flour gradually and mix well.
- In a clean bowl beat egg whites and salt until very stiff.
- Carefully fold egg whites into the yolk mixture.
- Grease and flour two 9" cake pans and pour batter evenly into them.
- Bake for one hour, remove from pans, and cool on cooling racks.
MARBLE CAKE
I made this for a potluck and it was a huge hit, it's very moist and very pretty to look at! I almost didn't want to cut into it, but the delicious smell changed my mind!!
Provided by Niki Z
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Grease and flour a 9 inch round cake tin.
- Beat eggs and sugar together until double in volume.
- Add the flour slowly,then the butter and baking powder last, mixing shortly.
- Divide the batter into two.
- Put the grated chocolate and the cocoa powder(mixed into a paste with the milk) in one half and mix well.
- Alternately pour layers of both batters into the cake pan.
- Twirl a long thin knife through the batter to give it the marbled effect. Bake for 50 minutes. Enjoy!
Nutrition Facts : Calories 479.8, Fat 31.1, SaturatedFat 19.1, Cholesterol 128.9, Sodium 254, Carbohydrate 49.5, Fiber 2.4, Sugar 30.3, Protein 5.7
HUNGARIAN CHERRY CAKE
A favorite summer dessert (when cherries are in season). Popular at picnics, BBQ's and when the "girls get together for coffee".
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 10x4 inch ring cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter a 10x4-inch tube pan and sprinkle with bread crumbs.
- In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes).
- Add egg yolks and beat until light and fluffy.
- Gradually beat in flour and salt.
- In a separate bowl, beat egg whites until foamy.
- On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy.
- Gently fold beaten whites into batter.
- Spread batter evenly in pan, top with cherries.
- Bake at 350°F for about 35-40 minutes.
- or until cake is set and toothpick comes out clean.
- Cool in pan for 5 minutes, loosen sides and remove from pan.
- Cool completely on rack, drizzle cooled cake with almond glaze.
- ---Almond Glaze---.
- Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.
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
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
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
GERMAN MARBLE CAKE
This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.
Provided by Carol
Categories World Cuisine Recipes European German
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
- In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
- Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
- Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 45.6 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 9.2 g, Sodium 246.7 mg, Sugar 22.4 g
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- Preheat the oven to 200 °C (390F), brush a kugelhopf mould with butter and sprinkle it with some flour so you cover all the brushed surface with it. Remove any excess.
- Pour the lemon juice into a measuring cup and add some water so you get 100 ml liquid. Add baking powder to the flour. Separate the eggs, mix the egg yolks with the sugar until it is foamy. Add the oil, lemon zest, and the lemon juice. Beat the egg whites until it forms stiff peaks. Add the egg white in small portions to the egg yolks alternately with the flour.
- Pour approximately 1/3 of the mixture into the mould, mix the cocoa powder to the rest and pour the rest it also into the mould you will have a marble effect. Bake it for about 45 minutes or until it is done. You can check it by poking the cake with a toothpick or a skewer. If the skewer is dry it is done.
- Let the kugelhopf in the mould for 10 minutes then remove it and let it cool down completely. In the meantime bring the milk to boil in a saucepan and add all the ingredients for the chocolate glaze. Stirring continuously cook it until it is smooth and shiny. If you find it too thick, add some extra milk. Pour it on the top of the kugelhopf.
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