Orange and Cranberry Gugelhupf

Name: Orange and Cranberry Gugelhupf
Yield: Yield: enough for 2 gugelhupf pans, 5 cups (1 L 200 ml) in capacity
Ingredients: 1½ teaspoons (6 g) baking powder; ½ teaspoon (2 g) baking soda; 3 eggs; 3 ounces (85 g) unsalted butter; Juice of 3 oranges or 1 cup (240 ml); Grated zest of 3 oranges or 3 tablespoons (54 g); Butter and Flour Mixture; 8 ounces (225 g) granulated sugar; 8 ounces (225 g) cake flour; ½ cup (120 ml) or 3 ounces (85 g) dried cranberries; ½ teaspoon (2.5 g) salt; 1 cup (240 ml) buttermilk; 12 ounces (340 g) walnuts, chopped to raisin-sized pieces (see note)

Preparation info

Yield: enough for
2
gugelhupf pans, 5 cups in capacity

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These turban-shaped cakes are extremely popular in the German-speaking countries of Europe. The configuration is said to have been modeled after the headdress of a sultan. Gugelhupf cakes were introduced by an inventive Viennese pastry chef in the seventeenth century. For more information see the traditional version, which is leavened with yeast, unlike this quickbread style, which uses chemical leaveners.

If you do not have a gugelhupf pan, a Bund

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method