By Shaina Olmanson of
Food For My Family
My grandma’s history is a bit like a rubber ball, bouncing off the walls and never really landing in the same place twice. Somewhere between
Yugoslavia, Austria, across the ocean to New York and eventually to Minnesota, this rich, coffee cake kugelhopf became a staple in her home. When she passed, only a partial ingredient list and incomplete notes of the recipe remained, and I took to perfecting it and restoring a piece of my grandma’s memory for our family.
With a distinct buttery taste and velvet-like texture, it is the perfect companion to a cup of coffee in the early morning, yet it can hold its own on a dessert table.
- 6 eggs, separated
- 1/8 teaspoon cream of tartar
- 2 sticks butter, softened
- Pinch of salt
- 1 ½ cups granulated sugar
- 1 ½ cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla
- ½ cup golden raisins
Preheat oven to 325º F. Generously grease and flour an 8-inch kugelhopf pan or a 8-inch Bundt pan. In a mixer, beat butter and salt together. Add sugar and beat until creamy. While still beating, add one egg yolk at a time until all 6 are thoroughly mixed in. Sift together the flour (reserving the 1 tablespoon) and the baking powder. Mix together cream and vanilla. Turn mixer to low speed. Add approximately ½ cup of flour and mix in. Add 1 tablespoon of the cream and vanilla mixture and mix in. Continue alternating until both flour and milk are gone. Stop just when mixed.
In a separate bowl, beat egg whites and cream of tartar until stiff. Slowly fold the egg whites into the batter. Batter may still have a few white streaks. Toss golden raisins in the reserved tablespoon of flour, coating evenly. Spoon a thin layer of batter into the very bottom of the kugelhopf pan. This will help prevent the raisins from getting stuck in the intricate pattern at the top of the pan. Gently mix in the flour-covered raisins to the rest of the batter and spoon into pan.
Bake at 325º F for 70 minutes. Remove from oven and cool on a rack for 6-7 minutes. Place a plate over the pan and flip onto plate. Sprinkle with powdered sugar. Serve warm or make ahead.
Makes approximately 25 ¾-inch slices.