At first glance, the kugelhopf recipe scared me and I decided I would skip this week's posting. On Sunday, I gave the recipe a second look and changed my mind. I'm not home this week and took Dorie's advice about the kugelhopf making great toast so from the start planned to bake it in a loaf pan. I finished baking it late Sunday, tried a "few" slices (not toasted), wrapped the remaining loaf and threw it in the freezer. Given my compressed schedule and less than dramatic load pan presentation, there are no photographs of the finished cake for my posting.
My reaction, this tasted great and, even more, it reminded me of my Grandma Arps' coffee cake. She made coffee cakes for holidays -- especially Christmas. She rolled her coffee cakes much thinner (one or two inches thick) and they were sized to fit in a baking pan. She soaked the just baked cakes in butter and sugar just like the kugelhopf but also added cinnamon to the mixture. This would no doubt be a nice adaptation for the kugelhopf. Grandma Arps lived to be 92 and her parents emigrated from Wittorf in northern Germany to northwestern Ohio where many families from the same community landed. She was a great baker and made lots of cakes (one of my favorites was white hickory nut cake), cookies and homemade noodles. Grandma, thanks for the love of baking.
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What a great idea.
ReplyDeleteI am going to use mine for French Toast.
White hickory nut cake. Now, THAT'S a Grandma recipe. Sounds country and delicious.
ReplyDeleteI think it would be excellent baked in a loaf pan. Great idea!
ReplyDeleteI would love it in a loaf for breakfast and coffee. Yumm
ReplyDeleteAmyRuth
Perfect recipe to make French toast with. Good idea on baking in a loaf pan. I didn't have a kugelhopf pan to bake mine in, so used a bundt pan.
ReplyDelete