Kokos Gugelhupf (Coconut Gugelhupf)

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Invited to a friend’s place we realised in last time that the cake we made might not be enough for 30+ people. So what do you do? You seek help from your good old friend the Becherkuchen. This literally translates to “Cup Cake” but not in the sense in which we all know and love cupcakes. It’s more related to the measurements because you only use one cup of each ingredient, throw everything together and pour it into a form. Gugelhupf basically means the form and shape in which it is baked.

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In any case, this is what my mum and I came up with:

Ingredients

1 cup of sour cream (or plain yoghurt)
1 cup of coconut flakes
1 cup of all purpose flour
1 cup of sugar
1/2 cup of oil
1 package of baking powder
1 package of vanilla sugar
3 eggs

Butter and flour for the form.

I used a 250g cup of sour cream, but since you use the same cup to measure the other ingredients it should be fine if the cup is a bit bigger. In that case though you might want to add 1 egg.

What to do

Pre-heat the oven.

Start pouring the cup of sour cream in a mixing bowl. Fill the cup again with the other ingredients to measure them. Put everything in the same bowl and mix quickly and pour in the greased and floured form.

Bake at 180°C for around 40 minutes.

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I apologise for the strange pictures but I have never, and probably will never win awards for how my baked goods look. In this case I worked together with my mum and she forgot to butter the inner circle of the Gugelhupf form so the middle stuck to the form and I couldn’t very well cover it up with icing sugar. I do promise that it tastes really nice though. In fact, I just finished eating my third piece ;-)

Gingerbread Doughnuts

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My personal Christmas-Countdown officially began yesterday. I was trying to hold myself back for about two weeks now, but this weekend all major Christmas markets in Vienna opened and now there’s no stopping my Christmas obsession anymore. I’ll head to a Christmas market later today for a hot punch, maybe some roasted chestnuts and sugared almonds. Mhmmmm. I literally cannot wait. I’ve already picked out one of my Christmas-jumpers to wear.
The city has been preparing for these markets for a few weeks now and in the past couple of days you could already smell it in the air: the sweet scent of hot punch, roasted chestnuts, mulled wine and… Christmas.

I have a rather large list of cookies I want to (or rather have to, thanks to my mum) make, however, I decided to start slow, namely with Gingerbread Doughnuts.
I found the recipe online and I’ve been itching to try making doughnuts myself for a while anyway, so I figured – why not give it a try?

Ingredients
2 ⅔ c flour
½ c brown sugar
1 Tbsp baking powder
½ tsp salt
3 1/2 Tbsp gingerbread spice blend
¾ c milk
3 Tbsp honey
1 egg
4 Tbsp butter, melted and cooled to room temperature
1 tsp vanilla
Oil for frying

Glaze
1 Tbsp milk
1 tsp vanilla
1 ¾ c powdered sugar
Sugar Coating
3 Tbsp sugar
1 tsp cinnamon

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What to do
Stir together the flour, 1/2 cup sugar, baking powder, salt, and the spice blend. Make a well in the center and pour in the milk, honey, egg, butter, and vanilla. Mix until it’s well combined. Cover and refrigerate for at least 1 hour.
Heat oil in a deep skillet or deep-fryer to 375°F (185°C). On a floured board, pat or roll the chilled dough out to 1/2 inch thickness. Cut out doughnuts to your preferred size. Use a smaller cutter to cut holes from center.
Fry doughnuts in hot oil until golden brown, turning once (about 1 minute per side.) Remove from oil to drain on a rack set over newspaper.
For the glaze: combine glaze ingredients in a bowl and dip the donuts in them to coat. For the sugar coating: combine sugar and cinnamon in a bowl and roll donuts to coat on all sides.

Source (I adapted and changed a few things. Mainly only because I’m really lazy and didn’t have much time.)


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Zwetschkenkuchen (Plum Cake)

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Let’s embrace the fact that there’s still a lot of seasonal fruit out there right now. Like plums. I love plums because you can do so many things with them. Cake, jam, compotes,…
So yes, needless to say that I was super, super happy when my neighbours brought us a basket full of them from their tree.

This is another really quick and easy recipe if you have a lot of plums but no idea what to do with them or no time to make something more elaborate. The added cinnamon gives it a slightly autumnal touch, which is sadly, very appropriate these days.

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Ingredients
Plums (sliced in half or even quartered)
120g or 1/2 cup butter
150g or 2/3 cup finely granulated sugar
75g or 1/2 cup all-purpose flour
100g or 3 1/2 oz ground almonds
3 eggs
2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
Butter to grease the pan (or baking parchment)

What to do
Pre-heat the oven to 180°C / 350°F.
Cut the plums in half (or quarters, however you prefer) and toss with the cinnamon. Leave to the side.
Cream together butter and sugar until light and fluffy. Beat in the eggs one after the other. Mix together the flour, salt and baking powder. Stir in gently with a metal spoon. Fold in the ground almonds.
Pour the batter in an appropriate (and greased, or lined with baking parchment) tin. Place the plums on top.

Bake for 40-45 minutes until a skewer comes out clean.

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Rhubarb – Curd Cheese Cake

I’ve already told you about my obsession with rhubarb. I love it so much. I obviously also really love curd cheese, so here’s another recipe. Super quick and easy and yummy.
Let’s get started, shall we?

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Ingredients
170g butter (unsalted)
170g sugar
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
5 eggs
250g curd cheese (20%)
2 tbsp sour cream
60g raisins
a bit of rum
250g all purpose flour
1 packet of baking powder (this seemed a bit much to me so I added baking powder by touch)
60g fine sugar

butter for the baking form

500g rhubarb
100g sugar

What to do

Pre-heat the oven to 175°C.
Put raisins in the rum and let them soak for a while.

Cream together Butter, sugar, salt, vanilla sugar, lemon zest and egg yolks. Add curd cheese, sour cream, raisins, flour and baking powder. Whisk the egg whites and fine sugar until stiff, then carefully fold into the batter. Pour the batter in a greased baking form.

Wash, peel and cut the rhubarb in small pieces. Then cook it with a bit of water and the sugar for a short time. Put the rhubarb on the batter and then bake for 30minutes.

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