| | GUGELHOPF - AUSTRIAN COFFEECAKE The Austrian coffeecake, gugelhupf by some and kugelhoff by others, is one of the most delicious cakes to come from overseas. Traditionally baked in what is called a Turk's-head mold, the cake is practically a staple in Austrian and German homes. It is always on hand when friends or relatives drop in for coffee. The cake is like pound cake in texture, but more moist, and the top crust is a bit sugary. It keeps well and can be sliced thin. For a festive note, decorate top with maraschino cherries. |
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1 cup of butter or margarine
2 cups of sugar
6 eggs, separated
1 1/2 cup of flour
1/2 teaspoon of salt
2 teaspoons of baking powder
6 tablespoons of milk
1 teaspoon of vanilla or 1/2 teaspoon of almond extract or 2 teaspoon of grated lemon peel
Cream the butter to consistency of mayonnaise. Add the sugar slowly while continuing to cream. Beat until light and fluffy. Beat in the egg yolks one at a time. Mix and sift flour, salt and baking powder. Combine the milk and flavoring. Add flour mixture and milk alternately to butter mixture, stirring in gently but thoroughly. Beat egg whites stiff but not dry; fold in thoroughly. Spoon into well greased 12 cup gugelhopf pan. Bake at 350ºF. for about 1 hour and 10 minutes or until cake tests done. Cool in pan 10 minutes. Loosen cake gently around rim and tube. Invert on cake rack. Finish cooling. Dust with confectioners' sugar. Garnish with whole maraschino cherries, if desired |
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