Serbian Kugelhoff-marbled Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have had this recipe since the 70's. That was the original name for a non yeast kugelhoff found in a Serbian cookbook. It's essentially a buttery pound cake and marbled. As you see the photos you can serve anyway you like, either way with marbled effect. Read more . You may add fine chopped nuts which was my adaptation or a choclate glaze instead of powdered sugar My hubby likes the uncracked version but I prefer it that way. With a heavy dusting of sugar or glaze, to me either way is fine! Ingredients:
2 stick butter or good quality margarine softened at room temp |
4 large eggs |
2 cups sugar |
2 tsp vanilla |
3 cups flour |
1 tsp baking powder ( sometimes i had used 2 tsp ) |
1 cup milk |
2 tsp baking cocoa ( i increased to 2 tbs ) |
optional: finely chopped nuts ( my addition ) |
Directions:
1. Cream all together, the butter, eggs, vanilla and sugar till well blended
2. Combine flour, and baking powder
3. Add milk and flour alternate and blend smooth
4. If mixture is too thick, add in a little water
5. Divide batter in half
6. Mix in the cocoa in one half of the batter
7. Grease and flour a bundt or kugelhoff pan.
8. Alternatley spoon light and dark batters into pan to use up all batter
9. Do not swirl
10. If you want to add nuts, sprinkle halfway in pan
11. Bake in a 350F oven about 45 to 60 minutes or tested done.
12. Cool in pan 15 minutes and carefully remove
13. Tastes best if wrapped and cooled and sliced the next day.
14. prior to serving dust heavily with powdered sugar or use a favorite chocloate glaze
15. Freezes well
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