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).
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’…
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.
Copyright© PastryMaestra.comTM
Well, what do you think about this post?
Please leave your comment on YouTube, thank you!
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!
