A traditional Kugelhopf is made with yeast. The Kugelhopf is a coffee bread or cake, and it's commonly associated with Germany. Although the Austrians, French, Swiss, Pole, Greek, Italian and Arab countries have their versions as well. This is a non-traditional one that I made in the Kugelhopf pan using a luscious pound cake recipe that has been in my family for generations. Enjoy.
Chocolate Chunk Kugelhopf Pound Cake
Preheat oven to 350 degrees
Grease your pan with shortening, then spray release and flour, tap out excess flour
2 sticks room temperature unsalted butter (soften)
2 cups sugar
4 extra large eggs room temperature
3 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla extract
1 cup full fat heavy cream with 1 tsp. lemon juice added (room temperature)
zest of one orange
1/2 cup chocolate chips or chocolate chunks
Cream your sugar and butter until light and fluffy. Add eggs one at at time and beat well. Mix all dry ingredients in separate bowl; flour, salt and soda. Add your extracts to your cream mixture and continue to beat. Alternating; add flour and then cream in 3 additions. When mixed well, add orange zest, chocolate chips and mix well.
Spoon into prepared pan and place on cookie sheet. Bake approx. 70 minutes. Keep a close eye and do the toothpick test. After cooling in pan for 30 minutes, flip over onto plate. Let cool before serving. Covered well, keeps for a few days. Delicious with coffee, afternoon tea or a late night snack or breakfast treat.
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