Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Special equipment needed:
- Gugelhupf pan (10-12 cup capacity)
Step-by-step instructions:
1. Preheat your oven to 350°F (180°C).
2. Grease your Gugelhupf pan with butter or cooking spray.
3. In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt.
4. In a large bowl, cream the butter and sugar together until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla and almond extracts.
7. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
8. Pour the batter into the prepared Gugelhupf pan.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
12-16 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 34g
Protein: 6g
Sodium: 120mg
Sugar: 18g
Substitutions for ingredients:
- You can use almond flour instead of ground almonds.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
Variations:
- Add 1 cup of chopped dried fruit, such as apricots or raisins, to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Allow the cake to cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Sliced almonds
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all surfaces and utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Gugelhupf is a traditional cake from Austria, Germany, and Switzerland.
- It is typically made with yeast and has a distinctive ring shape.
Flavor profiles:
- Nutty
- Buttery
- Sweet
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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Region: Austrian