8 Servings

This golden coffee cake with a rich buttery flavor is a German specialty and is named after its decorative baking pan. If you don't have a kugelhopf pan, feel free to use a Bundt pan when making Easter breads.



How to Make It

Step 1

Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.

Step 2

Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.

Step 3

Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.

Step 4

Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.

Ratings & Reviews

RBN1122's Review

April 11, 2012
horrible. the dough was VERY wet. I baked as directed in a bundt pan and it was VERY brown. I feel like it need more sugar, it tasted like flour, very disappointing recipe. Dont bother.

DianeKaese's Review

April 06, 2012

ErichKD's Review

December 02, 2010
Followed recipes to the point, looks to me there is to much liquid? dough is not elastic it rather is running, I added an other 3/4 cup flour ( toatal of 4 1/2 cups) still is not a gough you could handle with your hand, so I just spooned the dough into the Gugelhupf form and let rise for two hours, lets see what happens after i bake it??