Cranberry Kugelhopf
A kugelhopf is like a brioche—part bread, part cake. Kugelhopf is traditionally made in a metal or pottery kugelhopf pan, but you can use a Bundt pan to create this classic Alsatian dessert. When made with a kugelhopf pan and inverted on a plate, the cake will resemble a turban, and it will be wide at the bottom and narrow at the top.
Ingredients
- 3 ½ cups all-purpose flour
- 3 tablespoons baking powder
- ½ teaspoon salt
- 1 cup butter
- 1 cup sugar
- 3 eggs
- 1 cup whole milk
- 2 cups fresh or frozen, thawed cranberries
- 2 teaspoons orange zest (grated orange rind)
- 1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees. Butter and flour a kugelhopf or Bundt pan.
- Sift flour with baking powder and salt. Set aside.
- In a large mixing bowl cream butter until soft. Add sugar gradually and cream the butter sugar mixture until very light and fluffy.
- Add the eggs one at a time, and mix until well incorporated.
- Add sifted ingredients in three parts, alternately with thirds of milk. Stir until smooth, after each addition. Finish by stirring in the cranberries, orange rind and vanilla.
- Bake the cake for 45 - 50 minutes. Allow the cake to cool thoroughly before removing from the pan.
Yields: 1 cake, 16 slices
