Kouglof (Alsatian Bundt Cake)
Kouglof is a yeasted Alsatian cake baked in a tall, fluted ring mold that gives it its distinctive crown shape. The dough is enriched with butter and eggs, then studded with raisins and topped with whole almonds pressed into the base of the pan. Expect about 3 to 4 hours of total time, including two rises.
Equipment
- Bundt pan
- Mixing Bowls
- Whisk
- Wooden spoon
- Kitchen towel
- Oven
Ingredients
- 1 cup raisins preferably golden raisins
- 2 tablespoons rum dark rum for soaking raisins
- 3 ½ cups all-purpose flour sifted
- ¼ cup warm milk about 110°F (43°C)
- 2 ¼ teaspoons active dry yeast one packet
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon salt
- ½ cup slivered almonds lightly toasted
Instructions
- Preparation: Begin by soaking the raisins in dark rum for at least 1 hour to allow them to plump and absorb the flavor.
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for about 5 minutes until frothy— this indicates the yeast is activated.
- Mix the Dough: In a large mixing bowl, combine sifted flour, sugar, and salt. Create a well in the center, and incorporate the yeast mixture, softened butter, and eggs. Mix thoroughly using a wooden spoon until the dough is smooth and elastic.
- First Rise: Cover the bowl with a kitchen towel and place it in a warm area. Allow the dough to rise for about 1.5 hours or until it doubles in size.
- Add Raisins and Almonds: Gently deflate the dough and mix in the soaked raisins and toasted almonds.
- Second Rise: Transfer the dough into a well-buttered Bundt pan, evenly distributing it. Allow it to rise again for 1 hour until it reaches the top of the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the Kouglof for 45-50 minutes or until it is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Dust generously with powdered sugar before serving.
Notes
Tammy’s Tips:
- For a citrusy twist, add some lemon or orange zest to the dough.
- If you prefer a nut-free version, increase the quantity of raisins or use dried cranberries instead.
Nutrition
Calories: 476kcalCarbohydrates: 57gProtein: 9gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 124mgSodium: 271mgPotassium: 255mgFiber: 3gSugar: 11gVitamin A: 685IUVitamin C: 1mgCalcium: 50mgIron: 3mg
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