Monday, October 5, 2009

Bundt Cake with Raisins and Almonds

A cake which you get in many variations in Germany. A traditional one is a bundt cake with raisins and almonds (Rosinengugelhupf). This one is not based on a yeast dough but on a dough using baking powder. Butter and eggs are making this one real rich.

Rosinengugelhupf (bundt cake with raisins)
© All rights reserved, Thorsten Kraska, 2009

(for one bundt cake)

200g softened butter
250 g Sugar
1 Teaspoon Vanilla flavor (or 1 package vanilla sugar)
6 eggs (medium size)
150 g Sour Cream (Schmand)
350 g all purpose flour
1 heaped spoon baking powder
100 g raisins
rum (for soaking the raisins)
100 g almond flakes
Powder sugar (for dusting)

Let the raisins soak in rum (for at least an hour or overnight). Remove the raisins from the rum and set aside. If you don't like to cook with rum, you can soak the raisins in water.

Grease a bundt form and preheat oven to 180°C.

Beat butter and sugar on high speed until very well blended and getting fluffy. Add egg by egg and mix on medium speed each time for about 1 minute. Now add sour cream and vanilla flavor and mix until well blended. Mix flour and baking powder, sieve onto egg mixture and mix until blended. Do not overmix. At last fold in the raisins and almond flakes.

Fill dough into a suited bundt cake form (for 1.5 litre volume) and bake for abou an hour or until cake is done. Cake is done when a toothpick comes out clean. When cake gets too brown cover it with baking paper. Take out of oven, let cool about 10 minutes in form and then on a cooling rack until cold.

Before serving dust with powder sugar. Great with a cup of coffee, tea or hot chocolate. A real treat when served with some whipped cream.

Rosinengugelhupf (bundt cake with raisins)
© All rights reserved, Thorsten Kraska, 2009


Sylvie said...

Mmmhh, I'd love a slice right now! Did you do the Cologne marathon yesterday?

Thorsten said...

The Gugelhupf was real good. No, I didn't do the marathon yesterday. After some injuries I'm still not in shape to do such a competition.

Simones Kitchen said...

That looks really good Thorsten. It's funny that just today I have been thinking of getting myself a Bundt cake tin since I don't own one! Perfect recipe to try!

Sylvie said...

Oh I hope you'll recover fully soon, so you can get back into running fully. In the mean time enjoy eating cake!

Peter G | Souvlaki For The Soul said...

Delicious Thorsten...for me these kind of cakes are comforting...especially with a nice, strong cup of coffee!

Thorsten said...

Thank you all again.

Simone,We always have had a bundt cake form. Our latest is made of silicone, which makes baking easier.

Sylvie, the problem is to get back to the state I once was in.

Peter, yes these cakes are so comforting with all their eggs and butter in it. A strong cup of coffee is great with a slice of this cake.

Semidipapavero said...

I love the texture of this cake!I will make it as soon as possible!

Olesya said...

Many thanks for the delicious recipe.

My presentation of cake you can see in my blog:

Thorsten said...

Dear Olesya. Thank you for the link.

natalie said...

this looks so nice . must taste awesome

Thorsten said...

Thanks Natalie

Online Credit Score said...

This is one of my favorite cakes, full of raisins and a lot of butter :p