Marbled Gugelhupf
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Ingredients
  • Butter for greasing pan
  • ¼ cup sliced blanched almonds
  • 1 cup unsalted butter, softened
  • 1-1/4 cups powdered sugar
  • 5 egg yolks
  • 2 teaspoon grated lemon peel
  • 5 egg whites, at room temperature
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup dark raisins
  • 1 bar (3 ounces) bittersweet chocolate, melted, cooled to room temperature
  • Powdered sugar for dusting
Instructions
  1. Heat oven to 350 degrees F. Butter an 8 cup gugelhupf or Bundt pan. Sprinkle almonds evenly inside pan.
  2. Cream the 1 cup butter and 1-1/4 cups powdered sugar in bowl of electric mixer for 5 minutes. Add egg yolks one at a time, beating well after each addition. Beat in lemon peel. Beat egg whites in another bowl until stiff but not dry. Sift flour and baking powder together. Fold flour mixture a third at a time, alternating with beaten egg whites, into butter mixture. Fold in raisins.
  3. Spoon half the batter into prepared pan, but do not smooth the surface. Fold chocolate into remaining batter; spoon into pan. Bake until cake tester or toothpick inserted into center is withdrawn clean, about 55 minutes to 1 hour. Cool on wire rack 15 minutes, then remove from pan. Cool completely on wire rack. Dust with powdered sugar.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-april-1980-marbled-gugelhupf/