Alsatian Cinnamon Cake

Name: Alsatian Cinnamon Cake (Gâteau à la Canelle)
Cuisine: France
Ingredients: ⅓ cup sliced almonds; 1 tablespoon ground cinnamon; 2 tablespoons cold unsalted butter, cut into small pieces; ⅔ cup crème fraîche (see note) or plain or vanilla yogurt (or use ⅓ cup heavy cream, whipped until not quite stiff); ⅔ cup crème fraîche (see note) or plain or vanilla yogurt (or use ⅓ cup heavy cream, whipped until not quite stiff); ¼ cup sugar; ⅔ cup crème fraîche (see note) or plain or vanilla yogurt (or use ⅓ cup heavy cream, whipped until not quite stiff); 1 egg yolk, stirred together with 1 teaspoon cold water; ½ cup (1 stick) unsalted butter, softened; ⅔ cup crème fraîche (see note) or plain or vanilla yogurt (or use ⅓ cup heavy cream, whipped until not quite stiff); 1 egg yolk, stirred together with 1 teaspoon cold water; 2 tablespoons cognac or brandy; ¼ cup plus 2 teaspoons sugar; ⅓ cup golden raisins; 2 tablespoons cognac or brandy; 4 cups all-purpose flour; ¾ teaspoon coarse (kosher) salt; 1 package active dry yeast; 1½ cups lukewarm milk

Gâteau à la Canelle

Preparation info

Makes one 10- to 11 inch single-layer cakes; serves about
12

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Unlike most traditional kugelhopfs, this dough contains no eggs, bringing the butter flavor forward. This cake is best eaten on the day it is baked; leftovers should be rewarmed or toasted. Offer sweet butter on the side.

Ingredients

Kugelhopf Dough

⅓ cup golden raisins
2 tablespoons cognac or brandy
¼

Europe
France
Dessert
Spicy
Mediterranean
Cake
Vegetarian

Method

KUGELHOPF DOUGH: In a small bowl, combine the raisins, cognac or brandy and 1 teaspoon of the sugar; set aside. In another small bowl, combine the yeast with 1 teaspoon of th