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!
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!
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.
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!
3 tablespoons dark rum and/or one portion or rum extract (about 1/4 teaspoon)
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
Preheat the oven to 180°C and grease a 24-25 cm springform.
In a medium bowl, beat together with an electric mixer the oil, butter and sugar. Beat this mixture very well, until light.
Add the rum the eggs and beat well again.
Stir together the flour, salt and baking powder and fold this dry mixture under the wet mixture.
Add half of the buttermilk and beat shortly just to combine.
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.
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.
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.
Toast dry the coconut in the skillet stirring constantly. When the coconut is a light, toasty brown place it a bowl to cool down.
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.
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.