Lemon and Lime Gugelhopf

Gugelhopf or Kugelhupf is a very popular kind of Bunt-Cake Austrian very appreciated for the afternoon break or for dessert. Sometimes this is served for Sunday breakfast as well.

I’ve seen many different kind of Gugelhopt in the south German speaking part of Europe (this includes sough Germany, German speaking part of Switzerland) and Alsace (a region in France where a German dialect is spoke combining this language with French), the spectrum is awesome, form the sweet to the savory, but all of them are really delicious and looks fabulous!

This is sweet, tangy version, aromatized with lemon and some limes (you can use only lemon if you prefer), no butter this time, but simply oil! Great result and I love the presentation!

Lemon and Lime Gugelhopf

  • Servings: 8-12
  • Difficulty: easy
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You need

Cake batter

  • 2 3/4 cups flour
  • 1 3/4 cups fine sugar
  • 2 teaspoon baking powder
  • 1/2 tsp salt
  • 1cup sour cream (substitute: Greek yogurt)
  • 1/2cup oil
  • 4eggs
  • 1-2tablespoon finely grated lemon zest  (reserve some only yellow part finely sliced for topping)
  • 1 1/2 limes, finely grated grated zest (reserve some thinly sliced for topping)
  • 1lime juice
  • 1/2 lemon juice (reserve 1 tablespoons for glaze)
  • Food coloring (optional)

Lemon syrup

  • 1lime juice
  • 1/2 lemon juice
  • 2 tablespoons sugar

Glaze and topping

  • 1 tablespoon lemon juice
  • 1 tablespoon sour cream (or Greek yogurt)
  • 1 cup powdered sugar (to adjust)
  • Sliced reserved lemon and lime zest.


  1. Preheat the oven to 180°C/350°F.
  2. Prepare your Kugelhopf form: grease with oil and dust with flour.
  3. Combine all ingredient for the batter (except the juices and food coloring) and work with the food processor until very smooth.
  4. Add juices, and divide the dough into two parts and color one of them.
  5. Pour the two batter portions alternatively and bake at 180°C/350°F for about 45-50 minutes until done (toothpick test).
  6. Remove from the oven and place on a dish to cool down partially.
  7. In the meantime combine the ingredients for the syrup stirring until dissolved.
  8. In vert the Kugelhopf on a plate, pinch with a toothpick and brush in the syrup.
  9. Combine the juice for the topping, the yogurt and powdered sugar stirring and adding more and more powdered sugar until you get thick paste.
  10. Drizzle on the cake and top with the thin lemon/lime slices.
  11. Enjoy!

Autor: https://artandkitchen.wordpress.com/


Apple Cake with Cream Cheese Frosting

This is a great cake with great results adapted from Lynette’s apple cake recipe.
I substituted the butter with 1/2 cup of sunflowers oil (only for personal preference) and I did not use butter in the frosting, Walnuts were my alternative to pecan (local product in Europe). I also made a bigger portion as a used a big mold.
I prepared this for a party, so that I made this a little bit more flat and I cut this in small pieces (finger food!). It was a great hit and it was very much appreciated!

Apple Cake with Cream Cheese Frosting

  • Servings: 15-25
  • Difficulty: easy
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  • 6 large apples, peeled, cored, and finely chopped or coarsely grated
  • 250 g sugar
  • 100 ml vegetal oil
  • 3 eggs, beaten
  • 2 tsp vanilla extract
  • 400 g all-purpose flour, sifted
  • 2 tsp baking soda, sifted
  • 1/2 tsp salt
  • 2 tsp ground allspice
  • 1 tablespoon ground cinnamon
  • 100 g walnuts, chopped


  • 200 g cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla or grated lemon zest, optional to taste
  • 200 g powdered sugar, sifted


  • Walnuts (optional)


  1. Prepare the apples and preheat the oven to 180°C/350°F.
  2. In a big bowl combine apples, sugar, oil, eggs and vanilla.
  3. Add flour, baking soda, salt and spices. Stir to combine.
  4. Fold under the walnuts.
  5. Pour the batter into a greased baking mold (mine was 45 to 30 cm big) and spread evenly.
  6. Bake for 45 at 180°C/350°F until a wooden pick inserted in the center comes out clean (tooth stick test).
  7. Let cool down completely.
  8. Combine the ingredients fort the frosting stirring well until smooth.
  9. Spread the frosting with a spatula over the cake and top with some walnuts.
  10. I made the cake in the evening and I cut it into pieces in the morning. The frosting was not hard still creamy but not “floating”.

Author: https://artandkitchen.wordpress.com/

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Apple Cake with Rosemary


Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.

Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.

Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.

Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.

Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.

Apple Cake with Rosemary

  • Servings: 8-10
  • Difficulty: easy
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You need:

  • 150 g butter or margarine
  • 150 g brown sugar (if possible finely grinded)
  • 1 pinch salt
  • 3 eggs
  • 1 teaspoon vanilla aroma
  • 4 tablespoon Greek yogurt
  • 2 tablespoons brandy
  • 2 tablespoon rosemary, finely chopped
  • 180 g all-purpose flour
  • 50 ground almonds
  • 2 teaspoons baking powder, sieved
  • 600 g apples
  • ¼ teaspoon salt
  • 4 tablespoons quince jelly (you may add one more brandy tablespoon)
  • 2 springs rosemary

additional to coat butter and ground almonds


  1. Beat butter until soft and add gradually sugar, salt and eggs (one by one). Beat until it becomes clear.
  2. Add vanilla, yogurt, brandy and rosemary; mix well.
  3. In a big bowl combine flour, almonds ground and baking powder. Add this to the batter.
  4. Coat your baking mold of about 26 cm (10 inches) with butter and flour or better with almonds ground.
  5. Pour the batter in the baking mold and preheat the oven to 180°C/350°F.
  6. Peel (if needed) the apples, remove the core and arrange them over the batter; if you want prevent browning dip the slices in a big bowl with 1/4 teaspoon salt. Arrange slices over the batter.
  7. Bake for about 45 minutes at 180°C/350°F until golden brown.
  8. In the meantime melt the quince jelly in a small saucepot, switch off the heat and place the rosemary springs to infuse.
  9. When the cake is ready, brush the surface with the rosemary infused quince jelly!
  10. Let cool down on a grid before serving.

Author: https://artandkitchen.wordpress.com/


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Grandma’s Orange and Almonds Cake


Mom loves to prepare and serve us and our children this cake when we visit her. It’s really a simple cake, you don’t need a lot ingredients and the taste is divine. Viva la nonna!

Grandma's Orange and Almonds Cake

  • Servings: 8
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ grandma-s-orange-and-almonds-cake

You need


  • 3 eggs
  • 150 g sugar
  • 50 g flour
  • 150 g almonds, ground
  • 1 ½ oranges, juice


  • 1 oranges, peel thinly sliced
  • ½ oranges, juice
  • 2 tablespoons water
  • 1 tablespoon sugar, additional for topping


  1. Preheat oven to 150°C/300°F and prepare (grease and dust with flour) a 24 cm /10 inch springform.
  2. Peel one orange (only orange part) with a knife. Cut peel in thin slices and place in a small pot with juice of 1/2 orange.
  3. Beat to hard peeks the egg whites. Set aside.
  4. Beat egg yolks with sugar until creamy.
  5. Incorporate the juice of 1 1/2 oranges, flour and almond ground.
  6. Gently incorporate beaten egg whites.
  7. Poor in the prepared springform and bake about 50-60 minutes or until through.
  8. In the meanwhile bring to boil orange peel with the 1/2 orange juice, water and additional sugar.
  9. Simmer slowly until reduced to half volume.
  10. When cake is ready remove from oven pinch tooth stick and spoon topping over it.
  11. Let cool down and serve.

Ww 14 smart points per roll








Crumble Berry Cake on a Tray


I’ve seen the photo of this recipe on a magazine in a waiting room but the pages with the recipe had been removed! I was real sorry, because I still had a lot of berries of the past year in the freezer just now that the new berries are getting ripe!

Just arrived at home I searched in the web for a similar recipe, and finally I found it! Well the original recipe asked for ready “chocolate pudding-mixture” and too much butter than what I’m used.

I changed the recipe, and created a new one and WOW! This was quick and so good! We will make it again with the new berries!

Crumble Berry Cake on a Tray

  • Servings: 15
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Crumble-Berry-Cake-on-a-Tray-3s

You need:

For the topping:

  • 500 g mixed berries (I used some frozen red and black currants and a few fresh raspberries)
  • 2 tablespoon brown sugar

For the tray to coat:

  • 1 tablespoon vegetal oil
  • 2 tablespoons flour or 3-4 tablespoons breadcrumbs

For the cake:

  • 100 ml vegetal oil, neutral oil not olive oil
  • 120 g sugar
  • 3 eggs
  • 200 g flour
  • 50 g cornstarch
  • 25 g cacao
  • 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder

Additional (optional):

  • 2 tablespoons chocolate drops

For the crumbs:

  • 100 g flour
  • 50 g butter or margarine
  • 50 g sugar
  • 1/4 teaspoon vanilla


  1. Wash gently and place the berries to drain. Then add the brown sugar. Set aside.
  2. Grease a baking tray of about 30 to 40 cm and dust it with flour or breadcrumbs.
  3. For the dough mix oil, sugar and eggs until well blended.
  4. Sieve and combine flour, cornstarch, cacao, cinnamon and baking powder.
  5. Fold the dry mixture under the wet mixture.
  6. Preheat the oven to 180°C/350°F.
  7. Pour the dough and spread it on the prepared tray.
  8. Cover with the berries.
  9. Sprinkle with chocolate drops
  10. In a bowl combine the ingredients for the crumbs and knead with you hand to form crumbs.
  11. Top the cake with crumbs.
  12. Bake in the preheated oven for about 40 minutes or until you see that the crumbs begins to turn light brown.
  13. Let cool down and cut into 15 pieces.

ww-18 smart points per each of 15 serving


Tropical Rum Cake


A summer dream for warm evenings!

Tropical, sweet, moist and so aromatic. Don’t miss this!

Tropical Rum Cake

  • Servings: 8-12
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com


For the cake:

  • 1/3 cup oil
  • 3 tablespoons unsalted butter or margarine
  • 3/4 cup sugar
  • 3 tablespoons dark rum and/or one portion or rum extract (about 1/4 teaspoon)
  • 2 eggs
  • 220 g flour
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 1/4 cup buttermilk or Greek yogurt (I used the yogurt)

For the topping and frosting:

  • 8 oz. can of pineapple or jackfruit in syrup (I used jackfruit), or whatever you like
  • 1 lime juice and zest
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup heavy whipping cream
  • 2-4 tabelsppons brown sugar, to taste
  • 2 tablespoons powdered sugar
  • 1 teaspoon dark rum


  1. Preheat the oven to 180°C and grease a 24-25 cm springform.
  2. In a medium bowl, beat together with an electric mixer the oil, butter and sugar. Beat this mixture very well, until light.
  3. Add the rum the eggs and beat well again.
  4. Stir together the flour, salt and baking powder and fold this dry mixture under the wet mixture.
  5. Add half of the buttermilk and beat shortly just to combine.
  6. Pour the batter into the mold, and bake for about 25-30 minutes until done (toothpick test). Let the cake cool on a wire rack.
  7. While the cake is baking drain pineapple or jackfruit (keep the syrup) and cut them into bite sized pieces. Now bring his syrup and the sugar in a small saucepan to boil. Let simmer until slightly thickened add fruit pieces, lime juice and zest, bring shortly to boil. Remove the pan from the heat to cool slightly.
  8. Once the cake is done and it has cooled for about 15 minutes, poke holes all over the surface with a toothpick or a fork. Spoon the thickened syrup first on top and then arrange the fruits. Let cool completely before making the frosting.
  9. Toast dry the coconut in the skillet stirring constantly. When the coconut is a light, toasty brown place it a bowl to cool down.
  10. Just before serving, beat whipping cream, add sugar, powdered sugar and beat shorty again (you may also beat all together).

Top the cake with the prepared cream, sprinkle toasted coconut on top and serve immediately.

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Cherry Twist Bread with Sourdough


Today I’m happy I managed to transform one of my favorite bread/twist recipe in a sourdough recipe and substituting milk and butter simply by water and oil without loss of quality!
It’s now more than one year that I’m baking with sourdough and I really love this, the results are incredible good and even my husband said he doesn’t want to go back (back to commercial yeast!
In one of my previous recipes https://artandkitchen.wordpress.com/2016/05/03/beautiful-challah-sourdough-version/ Beautiful Challah (Sourdough Version) I also made the step of baking this kind of bread simply using water and oil; and why not? I tried this with this recipe!
Another thing I recently learned is how to prepare roasted cherries, since then I use them as side instead of vegetables (without adding sugar) to serve with cheese and in oriental recipes.
Finally this recipe is an hybrid of all those and the result was so delicious that it was really difficult to stop eating one slice after the other!
If you don’t have cherries or if it is not cherries time you may also use two cups of grated apples!
I did not give you the exact rising time as it dependent on the kind of your wild yeast (sourdough), how long it rested in the fridge and the rising temperature.
Note: instead of 2 medium loaves you can also make a big one, baking time will increase of about 10 minutes.

Cherry Twist Bread with Sourdough

  • Servings: 2 loaves
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

You need: Cherry-Twist-Bread-with-Sourdough-2

First rising:

  • 100 g starter (100% hydrated) or 50 g flour + 50 water + 1/2 teaspoon instant yeast
  • 150 g water
  • 150 g flour

Second rising:

  • 225 g four
  • 50 g potatoes flakes
  • 75 g sugar
  • 1 teaspoon salt
  • 50 ml oil
  • 1 teaspoon vanilla
  • 1 egg


  • 500 g cherries without stone, or more if you like (you may also use frozen ones)
  • 100 g sugar
  • 25 g flour
  • 1 teaspoon cinnamon

Shine (optional):

  • 3 tablespoons sugar
  • 2 tablespoons hot water (or mixture of water and some lemon juice).


  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cream or milk, quantity to adjust if needed



  1. Combine the ingredients for the first rising in a bowl, cover and place in a warm place (best at about 25-27°C, best in the switched off oven with light on) to rise until doubled.
  2. Add all the ingredients for the second rising and mix with a fork until combined. Let rest 20 minutes.
  3. Knead again until smooth, cover and let rest in a warm place until doubled.


  1. In the meantime place the cherries in the oven at 220°C to dehydrate until the sauce is very thick. This can take 30 or so, it depends form the oven.
  2. Add to the cherries the other ingredients for the filling and stir with a spoon to combine.


  1. Deflate the dough and dived into 2 portions.
  2. Roll it out the first portion on a floured surface to the size of 30 X 40 cm.
  3. Spread half of the filling from the long side leaving 2 cm free.
  4. Roll the dough into a cylinder starting from the long side. With a sharp knife cut the cylinder lengthwise.
  5. Transfer both half on a baking try and twist both half cylinders taking care to let the open side up. Pinch the beginning and the end of the braid well together.
  6. Repeat with the second portion. Cover the twist and let rise in a warm place until doubled.

Baking and finishing:

  1. Preheat the oven to 180°C/350°F and bake until browned (mines took about 25 minutes).
  2. In the meantime combine water and sugar, stir until sugar is melted. You may heat it in the microwave to dissolve it faster,
  3. Remove from the oven and brush immediately with the prepared sugar syrup.
  4. After 15 minutes combine the ingredients for the glaze adding as less as possible milk to form a thick sauce.
  5. As soon as the braid is partially cooled down drizzle the twists and let cool down completely before serving.