{"id":22146,"date":"2018-03-02T05:00:20","date_gmt":"2018-03-02T12:00:20","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=22146"},"modified":"2024-11-16T09:55:17","modified_gmt":"2024-11-16T16:55:17","slug":"super-juicy-yogurt-raspberry-gugelhupf-a-la-jeanny","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=22146","title":{"rendered":"Super Juicy Yogurt Raspberry Gugelhupf a la Jeanny"},"content":{"rendered":"

So what’s a gugelhupfform anyway?<\/span><\/strong><\/p>\n

Well, a gugelhupf<\/a> is a cake made in a gugelhupfform pan and what is that pan? Well it’s a German made pan that pre-dates the American bundt pan. The Gugelhupf pan is usually shallower than our bundt and the flutings are at an angle, producing a swirl effect. Mine happens to be mini pans, 12 little beautiful swirled pans.<\/p>\n

A Gugelhupf is a light, yeasted marble cake baked in a circular bundt mold but so many recipes I found were nothing more than bundt cakes. Bottom line, I had this $34 pan that I had purchased at Williams Sonoma when I worked there and with a 40% discount, I paid not much at all and if it was on sale then I paid next to nothing for the pan. The fluid design of the edges allows for more surfaces of the cake to get browned, and allows more heat to penetrate into the cake for uniform cooking.<\/p>\n

After sitting in my pan pantry almost a decade, it’s finally getting used. I didn’t want to use just any ole recipe for this German named pan so to the internet I went searching for gugelhupf recipes. Like I said most turned out to be nothing more than a bundt recipe and I didn’t want a yeasted cake because I was afraid it would taste more like a bread than a cake. So, after strolling the internet for about 30 minutes I came upon this beautiful Yogurt Raspberry Gugelhupf made by Jeanny.<\/p>\n

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Only problem was she’s German. Good I thought, an authentic recipe! But when I started reading — well, I couldn’t read any of the blog post or recipe because it was in German. My first thought was to use an online translator which I did for the ingredients. But, when I tried to translate the instructions I’m not sure that the translation translated just right. So lucky me, we have a friend, Walter, down the street (born and raised in German) so I sent his wife, Midge, a note and asked if he could look at what I translated and see if that is what Jeanny was trying to say in her directions.<\/p>\n

I held my breath while making the cake. Everything was in grams which worked for me because I have a scale that can either weigh in grams or ounces. But, what am I do do for any of you who might want to try it. So I got out my conversion app and convered grams to ounces then ounces to “cups”.<\/p>\n

These turned out to be beautiful little cakes and guess what — they also went to craft circle. I couldn’t have them around the house because I would be wanting to eat more than just a “bite”.<\/p>\n

This would be a great bundt cake to have for Easter or anytime this Spring or Summer. Make them small or large, serve with whipped cream or ice cream and some fresh raspberries.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> This Tuscan Halibut<\/a> will be on my menu soon. I haven’t made it in a while and forgot how good it is.<\/p>\n

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Mix the yogurt, eggs and orange juice together.<\/p>\n

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Whisk until blended.<\/p>\n

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Mix the flour, baking powder.<\/p>\n

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Mix until all flour is incorporated.<\/p>\n

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Fold in the chopped raspberries.<\/p>\n

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Spray pan with cooking spray or butter well and flour. Fill the small pans or your bundt pan about 3\/4 full.<\/p>\n

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Let cool for few minutes then flip over and gently coach out of the pans.<\/p>\n

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Put on rack to cool. Then dust with powdered sugar.<\/p>\n

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Just in time to have with a cup of tea.<\/p>\n

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I also made some of these in some little tiny 1″ cake pan.<\/p>\n

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Super Juicy Yogurt Raspberry Gugelhupf a la Jeanny<\/div>\t
2018-01-25 03:12:31<\/div>\t\t\t
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Ingredients<\/div>\t\t\t
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  1. 175 g (6.17 oz. butter, softened<\/li>\t\t\t\t
  2. 2 eggs<\/li>\t\t\t\t
  3. 1 Tbsp. orange juice<\/li>\t\t\t\t
  4. 275 g. Greek yogurt (1 1\/4 c.) (9.7 oz.)<\/li>\t\t\t\t
  5. 275 g. sugar (9.7 oz. or 1 1\/4 c.)<\/li>\t\t\t\t
  6. 300 g. flour (10.58 oz. (or 1 1\/3 c.)<\/li>\t\t\t\t
  7. 1 tsp. baking powder<\/li>\t\t\t\t
  8. 200 g. raspberry (scant cup)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. For the heavenly fluffy and juicy raspberry yoghurt Gugelhupf heat your oven to 350\u00b0.<\/li>\t\t\t\t
    2. Generous butter and then flour your mold. Using the small pans I used cooking spray.<\/li>\t\t\t\t
    3. Rinse and drain well the fresh raspberries. If using small cake pans, cut the raspberries in half. If using a bundt pan I would just leave the berries whole.<\/li>\t\t\t\t
    4. Next whisk together the soft butter, eggs, orange juice, the Greek yogurt, and the sugar with a hand mixer until creamy smooth. Then you mix the flour, baking powder and sift it into the liquid ingredients.<\/li>\t\t\t\t
    5. Do no over mix the batter.<\/li>\t\t\t\t
    6. Fold the raspberries into the batter being careful not to break them up too much. You don't want a pink batter.<\/li>\t\t\t\t
    7. Bake for about 1 hour or until pick inserted in center of cake has no crumbs clinging to it. When it is done, remove from oven and let cool about 20 minutes then turn out of pan. Dust with powdered sugar.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. I tried to leave her directions the way my app translated it but like I said I think I lost something in translation.<\/li>\t\t\t\t
      2. If you use smaller bundt pans your cake will bake in less time. Start checking at 30 minutes.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        By Nic<\/div>
        \n Adapted from https:\/\/www.luziapimpinella.com <\/a> <\/div>
        \n Adapted from https:\/\/www.luziapimpinella.com\n <\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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