Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup marzipan, grated
- 1/4 cup sliced almonds
Special Equipment Needed:
- 10-cup Gugelhupf pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour the Gugelhupf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the grated marzipan.
8. Pour the batter into the prepared pan and smooth the top.
9. Sprinkle the sliced almonds over the top of the batter.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
10-12 servings
Nutritional information:
Calories per serving: 438
Fat per serving: 24g
Saturated fat per serving: 12g
Carbohydrates per serving: 51g
Sugar per serving: 31g
Protein per serving: 6g
Sodium per serving: 216mg
Fiber per serving: 1g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Almond extract can be used instead of vanilla extract for a stronger almond flavor.
- Chopped pistachios or hazelnuts can be used instead of sliced almonds for a different garnish.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Use orange zest instead of vanilla extract for a citrusy flavor.
- Drizzle melted chocolate over the cooled cake for a decadent touch.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Grate the marzipan finely to avoid large chunks in the cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage Instructions:
Store the Marzipan Gugelhupf in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
Serve the Marzipan Gugelhupf on a cake stand and dust it with powdered sugar for a classic look.
Garnishes:
Sliced almonds, powdered sugar, or melted chocolate can be used as garnishes.
Pairings:
Serve the Marzipan Gugelhupf with a cup of coffee or tea for a perfect afternoon treat.
Suggested Side Dishes:
Fresh fruit or a scoop of vanilla ice cream can be served alongside the cake for a balanced dessert.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is sticking to the pan, run a knife around the edges before inverting it onto the wire rack.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling the ingredients to prevent contamination.
Food History:
The Gugelhupf is a traditional cake from Austria, Germany, and Switzerland. It is typically made with yeast and has a distinctive ring shape.
Flavor Profiles:
The Marzipan Gugelhupf has a rich almond flavor and a moist, tender crumb.
Serving Suggestions:
The Marzipan Gugelhupf can be served as a dessert or as a sweet breakfast treat.
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Region: German