Marbled Gugelhupf Recipes

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.

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.

Steps:

• Dissolve the yeast with the sugar in the warm water and let it proof.
• Sift the flour, putting 2 cups in each of two bowls.
• Set one bowl aside.
• Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
• Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
• In alternate batches, add the remaining 2 cups flour and the yeast mixture.
• Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
• Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down.
• Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
• Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
• Let rise again until doubled in bulk, about 1 hour.
• Bake in a preheated oven at 475 degrees F.
• for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
• Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

Steps:

• Preheat oven to 180 Degrees Celsius.
• Spray a gugelhupf pan to grease.
• Using electric beater beat icing sugar, oil and vanilla sugar until smooth.
• Add egg yolks and mix until just combined.
• Mix in 1/2 the flour then 1/2 the milk. Repeat with the remaining. Mix until well combined.
• Using electric beater whisk egg whites until stiff.
• Gently fold through cake mix.
• Spoon half cake mix into container.
• Combine cocoa and extra milk in small bowl.
• Stir into remaining cake mix.
• Spoon into tin and using a knife fold together to get marbled effect.
• Bake in oven 1 hour until skewer inserted comes out clean.
• Cool and dust with icing sugar to serve.

Steps:

• Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
• Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.