Jan’s Austrian Gugelhupf
Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It can either be a bread or cake. The recipe I got this from was for a bread but we found it to be too dry so I started using a cake mix. We have it every Christmas. My Mom even gave me a Gugelhupf cake pan.
INGREDIENTS
Nutrition- 1(18 ounce) package moist white cake mix
- 3
- 1⁄3cup oil (or as called for by your cake mix)
- 1 1⁄3
- 1teaspoon almond extract
- 1⁄2cup golden raisin
- 1⁄4
- 1 1⁄2teaspoons lemon zest
- 1⁄2cup chopped lightly toasted blanched almond
- 1
- 3tablespoons finely ground blanched almonds
- 16whole lightly toasted blanched almonds
DIRECTIONS
- Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
- Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.