Viennese Raisin Coffee Cake

Name: Viennese Raisin Coffee Cake
Yield: Makes one 8- to 10-inch (20· to 25-cm) tube cake, depending on the mold size, about 16 servings
Cuisine: Austria
Ingredients: One 10-inch/25-cm (10- or 12-cup) Gugelhupf or Bundt pan, buttered, sprinkled with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray; 1⅔ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon vanilla extract; 6 large eggs, separated; 2 teaspoons finely grated lemon zest; 1¼ cups sugar; 2 teaspoons baking powder; 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened; 1 cup (about 5½ ounces/160 grams) dark or golden raisins, tossed with 1 tablespoon flour

Preparation info

Makes one 8- to 10 inch 20· to 25 cm ) tube cake, depending on the mold size, about
16
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Vienna is the undisputed world capital of cake. There are layer cakes, mousse cakes, historical cakes (the Sachertorte of the Hotel Sacher has been a closely guarded secret recipe for over 200 years), and even plain cakes. I recently asked my friend Erika Lieben for her favorite. She wrote back a 4-word response: Gehruerter Gugelhupf mit Rosinen (beaten coffee cake with raisins). “Beaten” refers to the fact that this is mixed like a cake batter and is not the yeast-r