Yeast-Risen Coffee Cake

Name: Yeast-Risen Coffee Cake (Gugelhupf)
Yield: One 8- or 9-inch cake, about 12 servings
Cuisine: Austrian
Ingredients: ¼ cup sliced blanched almonds for lining the mold; 3 tablespoons sugar; 6 tablespoons (¾ stick) unsalted butter, softened; 2 teaspoons grated lemon zest; ½ teaspoon salt; 2 large egg yolks; 1 teaspoon vanilla extract; ⅓ cup whole blanched almonds, coarsely chopped; 1⅓ cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ½ cup milk; ⅔ cup unbleached all-purpose flour (spoon flour into dry-measure cup and level off); 2½ teaspoons active dry yeast; 1 tablespoon dark rum; ½ cup raisins

Gugelhupf

Preparation info

One 8- or 9 inch cake, about
12
servings

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This delicate tea and coffee cake is seen all over Vienna in pastry shops and coffeehouses. This recipe is a contemporary version adapted from Wiener Suss-speisen, or Viennese Sweets (Trauner, 1990), originally written by Eduard Meier. The current edition was revised and expanded by Karl Schumacher, the pastry chef of the Oberlaa spa resort south of Vienna.

Ingredients

Europe
Austria
Italy
Vienna
Mediterranean
Vegetarian
Cake

Ingredients

Method