Thursday, September 15, 2022

Kugelhopf #BundtBakers

This delicious yeast cake is more like a bread and delicious for breakfast with your coffee in the morning.

Almond and Coffee Kugelhopf

It is time for Bundt Bakers..................


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.  Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

I am hosting this month and asked the others to join me in sharing some Cafe au Lait cakes.  Hooray for Cafe au Lait!!!!

Here is what is on our buffet today.........

Almond and Coffee Kugelhopf

Look at all those scrumptious almonds.  Treat your bundt pan liberally with baking spray and then scatter the almonds on the bottom and sides of the pan.  They will adhere nicely.  I sprinkled my Kugelhopf with powdered sugar before serving but think that I will forego that step the next time I make this.  And there WILL be a next time....this cake is delectable, that means delicious according to the Angel Face.  

Kugelhopf pin

Cake, Coffee Cake, Yeast Cake, Breakfast, Brunch, Dessert, Snacks, Almonds
Yield: 12 servings
Author: Wendy Klik
Almond and Coffee Kugelhopf

Almond and Coffee Kugelhopf

This delicious yeast cake is more like a bread and delicious for breakfast with your coffee in the morning.
Prep time: 15 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 40 M


  • 1/2 c. light cream, warmed to 105-110*
  • 1/2 c. granulated sugar
  • 2 1/4 t. instant dry yeast
  • 2 1/2 c. flour, divided
  • 1/3 c. sliced almonds
  • 2/3 c. butter, room temperature
  • pinch of salt
  • 1 t. vanilla
  • 1 egg + 2 egg yolks
  • 1/2 c. coffee (105-110*)
  • powdered sugar for sprinkling, if desired


  1. In large bowl of stand mixer, fitted with the paddle attachment, combine the cream, 1/4 cup of the sugar and the yeast. Mix in 3/4 cup of the flour and beat at low speed until well combined. Cover and let stand for half an hour, until the mixture starts to bubble
  2. Treat a bundt pan with baking spray and sprinkle the almonds onto the bottom and sides of the pan. Set aside.
  3. When yeast mixture bubbles, add the butter, salt, vanilla, and remaining sugar using low setting until combined. Add the egg and egg yolks and beat until well combined.
  4. With mixer on low speed add 1/3 of the flour, followed by 1/2 of the coffee, beating after each addition until just combined. Repeat, finishing with the remaining 1/3 of the flour.
  5. Increase speed to high and beat for 8 minutes, until the dough is smooth and elastic.
  6. Spoon the dough into the prepared bundt pan and, using wet fingers, gently press the dough so it is even and flat.
  7. Cover with a warm, damp towel and set aside until doubled in size, about 2 hours.
  8. Bake in a preheated 350* oven for 20-25 minutes. The inside of the cake should reach 190* on an instant read thermometer.
  9. Let cool in pan for 10-15 minutes before inverting onto a wire rack to cool.
  10. Sprinkle with powdered sugar, if desired.


adapted from a recipe found at Louisiana Cooking

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