Monday, September 14, 2015

Strawberry Gugelhupf

A German style Strawberry Bunt Cake with fresh & dried strawberries

A gugelhupf is basically a German and Swiss-style bundt cake. The European version of bundt cakes uses less sugar than their American counterparts.



A German style Strawberry Bunt Cake with fresh & dried strawberries

This version contains fresh and dried strawberries. Dried strawberries can be hard to get but if you live near a Trader Joe's, they have them. If not, try your local health food store.


I used pulverized fresh strawberries to color the glaze. No added food coloring in this recipe.



A German style Strawberry Bunt Cake with fresh & dried strawberries

One of the challenges of making a moist bundt cake is getting it out of the pan in one piece. I highly recommend greasing the bundt pan and then adding a layer of flour over the grease.


After the cake has cooled completely and is still sticking to the pan when you try to remove it, place the pan in the freezer for 20 minutes. This should help get the cake out in one piece.

Strawberry Gugelhupf
A German style Strawberry Bunt Cake with fresh & dried strawberries

Prep Time: 25 minutes
Bake Time: 60 minutes 
Yield: 16 Slices

Ingredients:

  • 2 ounces of dried strawberries 
  • 2 tablespoons freshly squeezed lemon juice 
  • 1+3/4 cups all-purpose flour 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon salt 
  • 2 sticks or 1 cup of unsalted butter, room temperature 
  • 2/3 cup white granulated sugar 
  • 1 teaspoon vanilla extract 
  • 5 eggs 
  • Scant 1/2 cup heavy cream 
  • 1/2 cup plus 2 tablespoons fresh strawberries liquefied in a food processor (1/2 cup of liquid) 
  • 2 cups powdered sugar
Directions:
  • Grease an 8-inch bundt or gugelhupf pan and cover with a light dusting of flour. 
  • Preheat the oven to 325 degrees F. 
  • Reserve a bit of the dried strawberries for garnish. Place the rest in a small bowl and toss with the freshly squeezed lemon juice. Set aside. 
  • In a separate bowl, Sift together the all-purpose flour, baking powder and salt. 
  • In the bowl of your stand mixer, cream together the unsalted butter, white granulated
  • sugar andpure vanilla extract. 
  • Add the eggs one at a time, making sure each one is fully incorporated before adding the next. 
  • In a separate bowl, whisk together the heavy cream and 1/2 cup of the liquefied strawberries. 
  • Alternately add the flour mixture and the cream mixture to the batter, starting and ending with the dry ingredients. 
  • Fold in the lemon juice soaked strawberries. 
  • Scrape the batter into the greased form and place in the oven for 1 hour. Test the cake after 50 minutes by inserting a cake tester or a knife into the cake. If it comes out clean, remove the cake from the oven. 
  • Remove from oven and remove the Gugelhupf from the pan. Transfer to a wire rack set over a baking sheet lined with parchment paper. Let cool completely. 
  • To make the glaze, whisk together the rest of the liquified strawberries and the powdered sugar until smooth. 
  • Pour the glaze evenly over the cooled cake. Sprinkle with the rest of the dried strawberries. Let the glaze cool and harden before serving.

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