Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1/2 cup milk
- 1/4 cup poppy seeds
- 1 tsp vanilla extract
Special equipment needed:
- Gugelhupf pan (10-cup capacity)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the gugelhupf pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the poppy seeds and vanilla extract.
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. Let the cake 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:
- Preheat the oven to 350°F (180°C).
Serving size:
- 10-12 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 14g
- Saturated fat: 7g
- Cholesterol: 95mg
- Sodium: 190mg
- Total carbohydrates: 44g
- Dietary fiber: 1g
- Sugars: 25g
- Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier version.
- You can use almond milk or soy milk instead of regular milk for a dairy-free version.
- You can use lemon zest or orange zest instead of vanilla extract for a citrusy flavor.
Variations:
- You can add 1/2 cup of chopped nuts (such as almonds, hazelnuts, or walnuts) to the batter for extra texture and flavor.
- You can add 1/2 cup of raisins or dried cranberries to the batter for a fruity twist.
- You can drizzle the cooled cake with a glaze made of powdered sugar and lemon juice for a sweet and tangy finish.
Tips and tricks:
- Make sure to grease the gugelhupf pan well to prevent the cake from sticking.
- Do not overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it to avoid crumbling.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the cooled cake with powdered sugar for a classic look.
- Serve the cake with whipped cream or vanilla ice cream for a decadent dessert.
- Garnish the cake with fresh berries or mint leaves for a pop of color.
Garnishes:
- Powdered sugar
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Cheese plate
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes or reducing the amount of milk in the recipe.
- If the cake is stuck to the pan, run a knife around the edges to loosen it before flipping it over onto a plate.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking.
- Do not consume raw or undercooked eggs.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food history:
- Gugelhupf is a traditional cake from Austria, Germany, and Switzerland. It is typically made with yeast dough and baked in a special bundt-like pan called a gugelhupf pan. Poppy seeds are a common ingredient in Austrian and German baking.
Flavor profiles:
- Sweet
- Nutty
- Vanilla
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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Region: Austrian