Grandma Landolt's Kugelhopf (Gugelhupf)
 
Ingredients
  • 1 cup (8 ounces/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 4 egg yolks
  • 3 cups flour
  • 3 teaspoons baking powder
  • dash salt
  • 1 cup raisins
  • 1 tablespoon grated lemon peel OR 1 teaspoon vanilla
  • 1 cup milk
  • 4 egg whites
Instructions
  1. Cream butter and sugar.
  2. Beat in egg yolks, one at a time.
  3. Add the vanilla or lemon zest to the milk.
  4. Combine the flour, baking powder and salt in a separate bowl.
  5. Remove a few tablespoons of the flour mixture to toss with the raisins. Set aside. This assists in keeping them from sinking to the bottom of the pan while baking.
  6. Add one third of the flour and one third of the milk to the butter/sugar/egg mixture.
  7. Mix until almost combined. Repeat.
  8. Add the remaining flour and milk. Mix until thoroughly combined, taking care to not over-beat the batter.
  9. Gently stir in the raisins.
  10. Beat egg whites until stiff peaks form.
  11. Add a large spoonful of the beaten whites to the batter. Stir in by hand to lighten the batter.
  12. Carefully fold the remaining egg whites into the batter until no streaks are visible.
  13. Generously grease a Kugelhopf/Gugelhupf or bundt pan. Sprinkle in a few tablespoons of flour. Shake and turn so every greased surface is covered with flour. Turn upside down to remove the excess.
  14. Place the batter in the pan and smooth the top so it is even.
  15. Bake in a pre-heated 350°F oven for 1 hour or until a skewer or knife come out clean.
  16. Let the cake rest in the pan on a cooling rack until it is barely warm. Turn upside down and gently giggle to release the cake.
  17. Place the cake on a rack and let it cool completely.
  18. If desired, dust with confectioner’s sugar.
  19. It tastes best when stored in an airtight container or wrapped in plastic wrap overnight. This cake freezes well.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/grandma-landolts-kugelhopf-gugelhupf/