Happy National Bundt Day 2014! One of the most satisfying celebrations of the year, Bundt Day marks the start of the holiday baking season. I usually end up with about 3-4 cakes to share with family and friends. This year is no exception. We’ll be making and eating way too much cake today.
The Swiss Bundt: Kugelhopf/Gugelhupf
As I’ve written before, Switzerland has a rich history of making the precursor to Bundt cakes—the kugelhopf (a.k.a. gugelhupf and many other names). Since the early 19th century, according to Patrimoine Culinaire Suisse, nearly all Swiss cookbooks contained at least one recipe for this fluted cake with a whole in the middle. In comparison, the Nordic Ware company introduced the Bundt pan to the United States in the 1950s.
I love discovering old Swiss-style molds for these cakes and need to add one to my collection. The photos below show some examples of these antique molds, which are on display at the Alimentarium in Vevey, Switzerland
I recently found a recipe for a gugelhupf in a Swiss cookbook for children that I borrowed from a friend. Here’s dairy-free version of the gugelhupf, which reminds me of an American-style pound cake. It’s delicious served with fresh berries and a big dollop of whipped dairy-free cream.
Adapted from Backen mit Globi (2013).
Wet ingredients – Mixture #1:
7 egg yolks
250 gram dairy-free margarine, soft
100 grams powdered sugar
7 grams vanilla sugar
zest of 1-2 lemons
Wet ingredients – Mixture #2:
7 egg whites
1/8 teaspoon salt
150 grams sugar
150 grams all-purpose flour
100 grams corn starch
1. With dairy-free margarine, grease and flour a cake mold with a diameter of 20 cm (8 inches) or a 10-cup Bundt pan.
2. Mix together all the wet ingredients for mixture #1 in a large bowl until well-blended. (Please note: separate the eggs and save them for mixture #2).
3. In a separate bowl, mix the egg white and salt vigorously until they form stiff peaks. I did this by hand, but use an electronic mixer if you have one! Then, stir in the sugar.
4. In a third bowl, whisk together the dry ingredients.
5. To the large bowl with mixture #1, gently fold in mxture #2 and the dry ingredients in multiple and alternating batches. Do not overbeat.
6. Pour the batter into the pan, and spread the batter evenly. Bake at about 45 minutes at 180°C/350°F until a toothpick comes out clean when inserted in the cake.
7. Leave the cake in the pan to cool for about 10 minutes, and then invert onto a wire rack to cool completely. When completely cooled, dust generously with powdered sugar.
Are you making an allergy-friendly Bundt cake today? If so, please share your recipe in a comment below or send me a photo. If you’re looking for some inspiration, here’s a video of some of my dairy-free Bundt cakes from over the years. Bon week-end!