Alsatian Cinnamon Cake

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

  • cup golden raisins
  • 2 tablespoons cognac or brandy
  • ¼

Method

  1. 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