Cardamom and Orange Scented Kugelhopf

By • November 30, 2010 • 48 Comments



Author Notes: I love this kind of yeasted cake. They aren't too sweet but the smell is oh so yummy and taste really good. I would serve it with Champagne or better yet, Inniskillin Vidal Sparkling Icewine. ( I used a 9-inch kugelhopf mold ) - thirschfeldthirschfeld

Food52 Review: One word: FABULOUS. Okay, more than one word: this is a great recipe that comes together very easily and bakes up beautifully. It’s sweet, but not overly so, making this a great option for any time of day, and not just for dessert. Make sure to baste the mold really well if it has lots of deep design parts like mine does so that it will release when it comes out of the oven. This yeasted cake is so tender and fluffy, it needs to release pretty easily. I used the full 3½ cups of flour and loved the currants sprinkled through the cake, but could also see miniature chocolate chips in it as an alternative—but then I can see chocolate in most everything. TheWimpyVegetarian

Serves 8 to 10

  • 1 tablespoon active dry yeast
  • 1 cup whole milk, warm but not over 110 degrees
  • 2 tablespoons honey, mild flavored variety
  • 1/2 cup sugar
  • 1 1/2 sticks of unsalted butter, slightly softened, plus more for the mold
  • 4 egg yolks
  • 4 egg whites, beaten until stiff
  • 1 tablespoon Grand Marnier
  • 2 1/2 teaspoons orange zest, you can add more zest but note the more you add the more it becomes marmalade like, which I like but it is not everyones taste
  • 1/2 teaspoon vanillla extract
  • 1 teaspoon cardamom
  • 1/2 teaspoon fine grind sea salt
  • 3 1/2 cups unbleached all purpose flour
  • 1 cup raisins or zante currants
  • 1/2 cup sliced almonds
  • confectioners sugar for dusting
  1. For the starter you want to combine the milk and honey and sprinkle the yeast over the top and let it bloom. Once all the yeast is hydrated add 1 cup of the flour and mix to combine. Cover and set aside for 30 minutes.
  2. In the bowl of a mixer fitted with a paddle cream the butter with the sugar. Once it is smooth add the starter and combine it.
  3. Scrape down the sides of the mixing bowl. With the mixer running add the egg yolks one at a time only adding another after the previous one is blended in. Add the Grand Marnier, vanilla, cardamom, salt and orange zest.
  4. Add two cups of flour and mix to combine. You want the dough to be stiff enough to just pull away from the sides. It should look like the kugelhopf mold in a sense in that you should see pleats of dough with shiny bowl spots. If you need to add flour a 1/4 cup at a time. you should see strands of gluten forming. Mix in the egg whites which will make the dough more like a batter. Mix in the raisins
  5. Butter the mold with lots of butter and then sprinkle in the almonds along the sides and top. Add the dough to the mold making sure it is evenly distributed. Cover loosely with plastic wrap and set aside.
  6. Pre heat the oven to 350 degrees. Once the dough has risen to about the 3/4 mark on the sides of the mold slide it into the oven and bake it for 30 minutes. Check it and if the exposed cake is browning to fast loosely set a piece of foil on top. Bake another 30 minutes.
  7. Remove from the oven and invert the mold onto a cooling rack and lift the mold. Let the cake cool completely. Dust with powder sugar and serve. It is best served the day it is made. If there happen to be leftovers it makes great French toast.
Jump to Comments (48)

Tags: cake, cardamom, Desserts, grand marnier, orange zest, travels well

Comments (48) Questions (1)

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almost 2 years ago lena16

What is the capacity (volume) of the kugelhopf pan used to make this recipe, i.e. how much dough can it hold? Thanks.

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almost 2 years ago thirschfeld

9 cup

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over 2 years ago DennisLikesToEat!

I can't wait to make this. My Austro-Hungrian grandmother used to make kugelhopf all the time but of course as a kid I never fully appreciated the simple, buttery richness of her cake. My question, though, is of a more decorative nature. Where did you get that wonderful cake stand?

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over 2 years ago astreeter

I saw this on the site months ago, but didn't have a kugelhopf pan and convinced myself that I'd just be disappointed if mine wasn't as spectacularly vertical as the photo. Last week, I found a kugelhopf pan on clearance at Target, and decided it was meant to be.

This cake is gorgeous and amazing. I was a little worried when I added even a little over the maximum flour listed and my batter still wasn't pulling away from the bowl, but forged on. Also, I did substitute mini chocolate chips for the currants.

It's really wonderful. I suppose that the crunchy edges will disappear after covering the cake until tomorrow, which makes me a little sad. I'd better go eat more now.

Now that I have my pan, I suppose I'll just have to keep make this one over and over and over...

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over 2 years ago astreeter

I saw this on the site months ago, but didn't have a kugelhopf pan and convinced myself that I'd just be disappointed if mine wasn't as spectacularly vertical as the photo. Last week, I found a kugelhopf pan on clearance at Target, and decided it was meant to be.

This cake is gorgeous and amazing. I was a little worried when I added even a little over the maximum flour listed and my batter still wasn't pulling away from the bowl, but forged on. Also, I did substitute mini chocolate chips for the currants.

It's really wonderful. I suppose that the crunchy edges will disappear after covering the cake until tomorrow, which makes me a little sad. I'd better go eat more now.

Now that I have my pan, I suppose I'll just have to keep make this one over and over and over...

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over 2 years ago Regine

I have a little trick to keep this cake moister on the 2nd day and so forth. Wrap in plastic wrap.
You can also microwave it for a few seconds right before eating it.

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over 2 years ago Regine

Forgot to add that I used yellow raisins which I find have a better taste and texture in cakes.

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over 2 years ago Regine

Made it for my church coffee hour. Very good. A cross between a cake and brioche. It tastes w bit like a cake donut. Not very sweet so it is wonderful with lots of powdered sugar. Excellent with coffee, tea or hot chocolate. Very impressive. Will make it again for Christmas brunch. I did not have Grand Marnier so
I used some Haitian rum. I used all the 3 1/2 cups flour and baked it for 48 minutes.

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almost 3 years ago Linda's Kitchen

I printed the recipe. I think it will be a delicious winter treat!

Me

over 3 years ago TheWimpyVegetarian

I tested this last night, Tom, and wanted to let you know I just loved it!! I'm heading down to the kitchen now to have some for breakfast :-)

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over 3 years ago thirschfeld

Thank you and I am so glad you liked it. You will notice on day two the orange gets a little stronger and by day three, if there is one, it is really good and strong which is when I made French toast with it.

Me

over 3 years ago TheWimpyVegetarian

It was very tender last night and is a little less so today, although still very delicious based on the 3 slices I've had so far today....there will be no 3rd day here, but I can see it would be wonderful for french toast if it lasted that long.

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over 3 years ago thebreukelenlife

I recently received a kugelhopf mold as a gift and would love to make this as a thank you to the gifters. It says it's nonstick, do you think butter is still necessary for the pan? It's such a different shape, I'm not sure how I would butter it in all the crevices.

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over 3 years ago thirschfeld

I wouldn't worry about all the cracks and crevices but the butter does more than keep it from sticking. I allows the almonds to stick to the sides and it also helps in browning the cake. I would butter anyway because mine is nonstick but I have had them stick and it is a drag to bake the cake and have it come out in two halves instead of a whole cake.

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over 3 years ago jpcooking

Lovely-looking cake. Any reason you can't make it in a bundt pan?

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over 3 years ago thirschfeld

I don't see why not.

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over 3 years ago Threemealsaday

This would make a great centerpiece. But making two with one sliced on a plate to the side. Thanks for sharing.

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over 3 years ago thirschfeld

thanks and you are welcome

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over 3 years ago testkitchenette

Oh my, that looks like a magazine photo, so beautiful! I also love yeasted cakes and breads.

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over 3 years ago thirschfeld

thanks testkitchenette

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over 3 years ago monkeymom

My son saw a picture of this on the screen and said "wow, that is cool."

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over 3 years ago thirschfeld

I am glad he likes it. How have you been Monkeymom?

Monkeys

over 3 years ago monkeymom

great, but very busy! can't resist some contest themes, though I'm swamped with work stuff. BTW, I have to admit that I think I have the same reaction as my son to almost everything you post...

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over 3 years ago TasteFood

This looks wonderful and a perfect addition to the holiday table. I'll be trying it for sure.

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over 3 years ago thirschfeld

I hope you do and I think you will really like it. BTW, been following you blog you have been posting some great stuff.

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over 3 years ago TasteFood

thanks thirschfeld! I enjoy your blog too. Is there a way to subscribe to it?

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! This looks incredible. Your family is lucky.

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over 3 years ago thirschfeld

Thanks hardlikearmour

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Gorgeous - have never seen one of these before. They have the pan for 15.99 at Amazon - eligible for free shipping too - so buy one more gadget to qualify :-)

http://www.amazon.com/SCI...

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over 3 years ago thirschfeld

I had not made one until last year and they are just so tasty, to me anyway. I have been thinking about it for about a month.

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over 3 years ago Sagegreen

I have never made one of these yet. But when I lived in Germany most recently, a neighbor would always bring me one after his travels because I would water his plants. Sweet ones and sometimes savory ones. Looks like a pan is on my holiday wish list this year!

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over 3 years ago thirschfeld

And drbabs, for all-clad, Le creuset and pretty much all kinds of other cookiware needs

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I know! Calphalon too! And even fun foodie things like flavored salts, peppercorns, jams and teas. It's really a treasure.

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over 3 years ago lapadia

Love this recipe, not a fan of raisins or currants, I'm thinking cranraisins maybe? Need to get the mold first. Thanks for sharing this.

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over 3 years ago thirschfeld

Cranraisins would be good

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over 3 years ago luvcookbooks

Meg is a trusted home cook.

This will be my first ever kugelhopf. Putting the mold onto xmas list. Keep fingers crossed.

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over 3 years ago thirschfeld

They are fun to make and great to eat.