German Poppy Seed Gugelhupf Mohngugelhupf Recipe

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German Poppy Seed Gugelhupf Mohngugelhupf
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Ingredients
11
Count
Nutrition
377
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Position a rack in the center of the oven and heat to 350°F Using a cylinder shaped pastry brush, butter the inside of a 9 to 9 1/2 inch Gugelhupf mold or fluted cake pan. Coat with flour, tapping out the excess.
  2. Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth, about 1 minute. On low speed, beat in the confectioners’ sugar. Return the speed to high and beat until the mixture is very pale and light in texture, about 3 minutes. One at a time, beat in the eggs, then the lemon zest.
  3. Sift the flour, baking powder, and salt together into a bowl, and stir in the ground poppy seeds. Mix the milk, rum, and vanilla in a glass measuring cup. Stir in half of the flour, then half of the milk, then repeat. Spread evenly in the pan.
  4. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely.
  5. MAKE AHEAD: The cake is best the day it is made. Cover leftovers tightly in plastic wrap and store at room temperature. To refresh, heat slices in a toaster oven.
  6. NOTE: Buy poppy seeds in bulk from a purveyor with a steady turnover, such as a central European delicatessen or Middle East or Indian grocer (poppy seeds are used in the cuisines of the East, too). Poppy seeds in tiny jars from the supermarket are likely to be prohibitively expensive and rancid. Store poppy seeds in an airtight container in the refrigerator or freeze them for up to 6 months. Always give poppy seeds a good sniff before using to check for any hint of rancidity.
  7. Poppy seeds are usually ground before use to crack their tough hulls, which releases their flavor and moisture. Use an electric coffee grinder or blender. Grind the seeds in 1/4 cup batches until they look smaller than whole seeds and begin to clump together. A blender takes longer than a grinder, about 1 minute and be sure to stop the blender occasionally to loosen the ground seeds that collect around the blade. Serves 10-12.
  8. Kaffehaus.Rick Rodgers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 377.02 Kcal (1579 kJ)
Calories from fat 188.19 Kcal
% Daily Value*
Total Fat 20.91g 32%
Cholesterol 102.88mg 34%
Sodium 41.95mg 2%
Potassium 222.46mg 5%
Total Carbs 41.54g 14%
Sugars 20.29g 81%
Dietary Fiber 2.38g 10%
Protein 6.12g 12%
Vitamin C 2.6mg 4%
Vitamin A 0.2mg 6%
Iron 2.9mg 16%
Calcium 193.4mg 19%
Amount Per 100 g
Calories 357.41 Kcal (1496 kJ)
Calories from fat 178.4 Kcal
% Daily Value*
Total Fat 19.82g 32%
Cholesterol 97.52mg 34%
Sodium 39.77mg 2%
Potassium 210.88mg 5%
Total Carbs 39.38g 14%
Sugars 19.23g 81%
Dietary Fiber 2.25g 10%
Protein 5.8g 12%
Vitamin C 2.5mg 4%
Vitamin A 0.2mg 6%
Iron 2.8mg 16%
Calcium 183.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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