Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup hazelnut flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts
Special equipment needed:
- Gugelhupf pan (10-12 cup capacity)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a gugelhupf pan.
2. In a large mixing bowl, whisk together the all-purpose flour, hazelnut flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, milk, sour cream, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chopped hazelnuts.
7. Pour the batter into the prepared gugelhupf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 260mg
Total Carbohydrate: 57g
Dietary Fiber: 2g
Sugars: 36g
Protein: 8g
Substitutions for ingredients:
- Almond flour can be substituted for hazelnut flour.
- Walnuts or pecans can be substituted for hazelnuts.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate hazelnut gugelhupf.
- Add 1/2 cup of dried fruit, such as cranberries or raisins, to the batter for a fruity twist.
Tips and tricks:
- Make sure the butter is softened before adding it to the dry ingredients.
- Use a rubber spatula to fold in the chopped hazelnuts to prevent overmixing.
- Dust the cooled gugelhupf with powdered sugar for a decorative touch.
Storage instructions:
Store the gugelhupf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the gugelhupf, place it in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the gugelhupf on a cake stand with a dusting of powdered sugar.
Garnishes:
Garnish the gugelhupf with fresh berries or whipped cream.
Pairings:
Serve the gugelhupf with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad would pair well with the gugelhupf.
Troubleshooting advice:
- If the gugelhupf is browning too quickly, cover it with foil for the remainder of the baking time.
- If the gugelhupf is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store the gugelhupf to prevent spoilage.
Food history:
The gugelhupf is a traditional cake from Austria and Germany. It is typically made with yeast and is often served during the holidays.
Flavor profiles:
The hazelnut gugelhupf is nutty and slightly sweet with a tender crumb.
Serving suggestions:
Serve the hazelnut gugelhupf as a dessert or as a sweet breakfast treat.
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Region: Austrian