Gugelhupf cake -- dedicated to Mixfinder

[toggleswitch2]

All these goodies and recipes have brought back memories of my great-aunts mother's Gugelhupf cake, which was made once a year for Christmas IIRC.

She was Polish* and had the most beautiful blue eyes and angelic skin and wrinkle-free face way into her 90's. In a word she was gorgeous and had a heart of gold. A true lady and class act. (Something I can only come close to on my good days!--HA!).

She always spoke to us in Greek or in English, so I never knew she was Polish, until I hit my 20's. Her husband was the Greek! Anyhoo....

1 cup butter (2 sticks)
2 cups sugar
6 eggs, separated
1.5 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons milk
Flavorings of EITHER:
1 teaspoon vanilla
1/2 teaspoon alomin extract
2 teaspoon grated lemon peel

Cream butter to consistency of mayonnaise. Add sugar slowly while continuing ot cream. Beat until light and fluffy.
Beat in egg yolks one at a time. Mix and sift flour, salt and baking powder. Combine milk and flavoring. Add flour mixture and milk alternatively to butter mixture, stirring in gently but thoroughly. Beat egg whites stiff but nto dry; fold in thoroughly. Spoon into well-greased gugelhupf pan (turk's-head mold). Bake at 35o*F 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.

This particular receipe is from Parade's Test Kitchen. (And is probably 3+ decades old).

THE BEST CAKE I EVER HAD!

Uhm "Turk's-head mold"? They wear turbans? I do beleive this is intended to mean a Bundt pan.

Bon apetite!

see 1:50 *LOL* KEIK (Cake)INE MORI - It's a cake, yo!

 

[toggleswitch2]

Kelly:

I've never tried this recipe, but know I know that creaming can take up to 10 minutes!

 

[toggleswitch2]

When does one grease as opposed to grease and four? My Bundt pan was a non-stick and I never quite got the hang of it. Oh guru of the kitchen, teach me the error of my ways....

 

[scott55405]

Toggle, the best thing I've found for Bundt pans is the Pam baking spray. That baby will just slide right out of there like a knife through hot butter!

I have a Flame Red Bundt pan from the 70s, with nonstick interior. It weighs a ton. I think some of them were made out of heavier gauge metal than others.

 

[scott55405]

Toggle, I think the mistake many people make in recipes involving creaming is not creaming long enough. I often tell people to get everything blended, crank er up to medium speed and go read a book! LOL

 

[mixfinder]

Crank up the fun

We're invited out on Sunday and I am asked to bring a dessert. I want to try it and post the result. Its the first recipe I've seen with whipped egg whites folded in which adds a smoother finished cake as well as adding leaving effect. Tunnel of Fudge cake was the Pillsbury Bake Off winner in 1966. Few people had heard of Bundt pans before and the recipe catapulted Nordic Ware into huge successes while running way behind in demand for more bundt while recipes flourished. Gugelhupf molds are a bit taller and more tower shaped than bundt. Both have a center tube to allow the heat into the center of the pan, baking the cake more evenly. I am honored Togs and I knew you loved me when you sent a recipe that requires at least 30 minutes of mixer time and a heart warming cake to share. I have found powdering the sugar in the blender before adding to the creamed mixture cut the time way down. It works very well with Angel Food cake.

 

[toggleswitch2]

30 minutes... faints dead away. Somehow I knew it was labor intensive.

Pam? Thanks for the tip Scott!

 

[toggleswitch2]

1/2 teaspoon alomin extract = ALMOND extract. *WINK*
My typing teacher is still turing in her grave!

 

[toggleswitch2]

Can you tell I'm not the baking type?

WOW less flour than sugar.

Conmfirmed that with recipe. Who knew?

 

[mixguy]

Tunnel of Fudge Cake

In making the Tunnel of Fudge Cake, do not cream the mixture for longer than stated in the recipe. Too much air will be incoporated and the cake will rise too high and will fall. I have seen this happen using Sunbeam Mixmaster as well as with Kitchenaid mixers. This has happened using the original recipe using the frosting mix and the revised one Pillsbury created when the frosting mix was no longer available. Tunnel of Fudge cake is not a typical cake formula that would benefit from excessive creaming time. If you have an original copy of the recipe, there is a note that chopped nuts are essential to the success of this recipe. I have used pecans and walnuts and care must be taken not to be too finely ground.

 

[mixguy]

Gugelhupf cake

I have a recipe for Gugelhupf cake that has a yeast starter or sponge component and a pound cake base and the tow are combined, allowed to rise and then baked. If this a variation or something else about which I could be confused? i have the special pan (variation of a tube pan) I have also used dried fruit (golden raisins) in making this coffee cake/dessert.

 

[mixfinder]

Greasing the Mold

Toggles, I am sucker for spell check which thought cakes with leaving effects were perfectly acceptable. Let’s change that to leavening to begin with. Guglhopf most often applies to the pan or mold much like Bundt would and what goes inside can be a crapshoot. That said, I haven't made a Guglhupf without the addition of yeast before this. Yeasted Guglhupf can be a bit on the dry side by American cake standards and most recipes also contain a ripening component with or without liquor based soaking. Butter cakes are a more American phenomenon because of the ubiquitous mixer in the modern American kitchen. Most arms give out before proper creaming and aerating of batters. Aluminum molds do well to be seasoned in the style of cast iron. Be careful in subsequent washings to not let the pan soak or scrub with abrasives. America's Test Kitchen recommends a spray that blends flour and oil as working the best. Another option they recommend is mixing butter with cocoa powder or flour depending on the flavor of the cake and painting the inside of the Bundt pan. An option that tastes a bit like dry wall compound on the finished cake. Liquid oils carbonize at lower temperature than solid shortening or butter. I tend to grease pans with Crisco for better results.
The Pillsbury Bake Off was sponsored by GE for the first 30 years. Each participant won the GE range, always a double oven model and a GE mixer which was once the infamous Triple-Whip and then the later two beater model with two clear glass bowls. Pity the contestant left on the curb with a 40 inch range and mixer to truck back to their home state. It must have thrown the cook to switch to a different mixer because it would cause subtle differences in the finished product.

 

[washerboy]

pan

would a tube pan work for the gugelhuph cake? I seem to have misplaced my turks-head mold. Also could I get a phonetic spelling of the word "gugelhuph"..I hate to make things I cant pronounce>thanks!!!

 

[mixfinder]

Molded

You can bake an accestable Guglhupf in a Bundt or tube pan, just watch baking times as they'll be slightly different and don't call it Guglhopf in front of a Northern European. The thinner gauge metal pans will bake more quickly than cast aluminum, so rest them on a cookie sheet or wrap the pan in foil to slow the browning.

 

[toggleswitch2]

Gugelhupf

Gugelhupf - Wikipedia

en.wikipedia.org

 

[toggleswitch2]

Gugelhupf

thehungariangirl.com

 

[toggleswitch2]

more stuff

http://www.recipesource.com/desserts/cakes/09/rec0901.html

 

[mixfinder]

Home Free

Its seldom we can have a discussion with many definitions of Guglhupf and we all get to be right!

 

[toggleswitch2]

Nope. no yeast required in orginal recipe.