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B
undt cake is a cake baked (surprise, surprise!) in a bundt pan, which is a round, ring-shaped fluted pan, also called gugelhupf [gügəlˌhu̇(p)f] pan. What the fudge is gugelhupf?! Is somebody choking me, or do I need a Heimlich?!
No, gugelhupf, gugelhopf, kugelhopf, kouglof or kuglof are just European names for a bundt cake! This cake originated in Alsace, a French province that used to be a part of the German territory, so the German and the Swiss believe gugelhopf is a part of their tradition, too. European traditional kougelhopf is made of enriched yeast dough with the addition of golden raisins, almonds and usually a liqueur such as kirsch or cherry brandy. The kougelhopf dough isn’t as rich as brioche dough; however, it was inevitable breakfast dip-in-the-coffee goody of the Austrian aristocracy. Over time, the same fluted ring mold was used for making not only the kougelhopf, but also many other, non-yeasted cakes, such as Marmorgugelhupf (marbled bundt cake) and Mohngugelhupf (poppy seed bundt cake).
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So, what do you think of the idea that each guest gets their own mini bundt cake? Just a few days ago I stumbled upon a cute mini bundt cake mold in my local supermarket. Without too much thinking, I shoved one in my shopping cart along with the other cake making utensils and since I’m a huge poppy seed fan, I decided to make poppy seed bundt cakes! Naturally, if you can’t find a mini bundt cake mold, you can use a large one, but you will need to bake your cake a bit longer, that’s all. Finally – a word of caution to all of the poppy seed aficionados – you can fail your urine drug test after eating poppy seeds! Just sayin’…
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Mini Poppy Seed Bundt Cakes Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 15 minutes
Ready in 35 minutes
Level : Basic
Ingredients (12 mini bundt cakes):- Butter 200g (7oz)
- Sugar 160g (5.6oz)
- Eggs 100g (3.5oz or 2 medium eggs)
- Poppy seeds, ground 200g (7oz)
- All purpose flour 160g (5.6oz)
- Baking powder 5g (1Tsp)
- Powdered sugar 80g (2.8oz)
- Lemon juice 15g (1Tbsp)
- Put softened butter and sugar into a bowl of a stand mixer fitted with paddle attachment. Mix on medium speed until the mixture becomes creamy.
- Add eggs one by one, mixing well after each addition.
- Fold in ground poppy seeds, flour and baking powder with silicone spatula.
- Fill your bundt cake molds and bake them at 180°C (350°F) until they are done, for about 15-20 minutes. Use your cake tester or a toothpick, insert it into the cake, and if it comes out clean, the cake is done.
- While bundt cakes are baking make lemon glaze. Mix sifted powdered sugar and lemon juice with a whisk until smooth.
- Top your bundt cakes with some glaze and decorate them with sprinkles.
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