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home > recipes > cakes > serbian kugelhoff-marbled cake
from NY, US 2 stick butter or good quality margarine softened at room temp 4 large eggs 2 cups sugar 2 tsp vanilla 3 cups flour 1 tsp baking powder ( sometimes I had used 2 tsp ) 1 cup milk 2 tsp baking cocoa ( I increased to 2 Tbs ) optional: finely chopped nuts ( my addition ) I have had this recipe since the 70's. That was the original name for a non yeast kugelhoff found in a Serbian cookbook. It's essentially a buttery pound cake and marbled. You may add fine chopped nuts which was my adaptation or a chocolate glaze instead of powdered sugar . With a heavy dusting of sugar or glaze, serve top side up ( cracked surface ) or inverted ( smooth marbled ) ; either way is fine! Cream all together, the butter, eggs, vanilla and sugar till well blended. Combine flour, and baking powder. Add milk and flour alternate and blend smooth. If mixture is too thick, add in a little water. Divide batter in half. Mix in the cocoa in one half of the batter. Grease and flour a bundt or kugelhoff pan. Alternately spoon light and dark batters into pan to use up all batter. Do not swirl. If you want to add nuts, sprinkle halfway in pan. Bake in a 350F oven about 45 to 60 minutes or tested done. Cool in pan 15 minutes and carefully remove. Tastes best if wrapped and cooled and sliced the next day. Prior to serving dust heavily with powdered sugar or use a favorite chocolate glaze. Freezes well.

Serbian Kugelhoff-Marbled Cake


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(posted September 1, 2009)

from NY, US

2 stick
butter or good quality margarine softened at room temp
4 large
eggs
2 cups
sugar
2 tsp
vanilla
3 cups
flour
1 tsp
baking powder ( sometimes I had used 2 tsp )
1 cup
milk
2 tsp
baking cocoa ( I increased to 2 Tbs )
optional: finely chopped
nuts ( my addition )

I have had this recipe since the 70's. That was the original name for a non
yeast kugelhoff found in a Serbian cookbook. It's essentially a buttery pound cake and marbled. You may add fine chopped nuts which was my adaptation or a chocolate glaze instead of powdered sugar . With a heavy dusting of sugar or glaze, serve top side up ( cracked surface ) or inverted ( smooth marbled ) ; either way is fine!

Cream all together, the butter,
eggs, vanilla and sugar till well blended. Combine flour, and baking powder. Add milk and flour alternate and blend smooth. If mixture is too thick, add in a little water.

Divide
batter in half. Mix in the cocoa in one half of the batter. Grease and flour a bundt or kugelhoff pan. Alternately spoon light and dark batters into pan to use up all batter. Do not swirl. If you want to add nuts, sprinkle halfway in pan.

Bake in a 350F oven about 45 to 60 minutes or tested done. Cool in pan 15 minutes and carefully remove. Tastes best if wrapped and cooled and sliced the next day. Prior to serving dust heavily with powdered
sugar or use a favorite chocolate glaze. Freezes well.



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