With a rich, buttery texture and a hint of sweetness, this Kouglof is sure to impress you. Say goodbye to the long waiting times associated with yeast-based recipes and hello to a delicious dessert that can be whipped up in no time!

No-yeast Kouglof recipe is easy for bakers of all skill levels, and everyone can enjoy making a beautiful cake. The ingredients are straightforward and easily accessible, featuring pantry staples like flour, sugar, eggs, and butter, along with a touch of vanilla and your choice of add-ins such as dried fruits, cherry or chocolate chips. The batter comes together quickly, and with just a few simple steps, you’ll have a luscious cake ready to bake. The result is a golden Kuglof that not only looks stunning but also fills your home with an irresistible aroma.

Once baked, this Kuglof can be served warm or at room temperature, making it a versatile dessert for any occasion. Dust it with powdered sugar for a festive touch or drizzle it with a simple glaze for added sweetness and enjoy it as a dessert or paired with a cup of coffee for a delightful afternoon treat. 

Prep: 

Orange zest from one big orange

Lemon zest from one big lemon

50 g raisins soaked in rum

100 g pitted sour cherry drained from juice

300 g butter, room temperature

200 g sugar

1 tbsp vanilla

4 eggs room temperature

300 g all-purpose flour

7 g baking powder

Preheat oven to 375 F. Generously grease and flour an 8-inch Kuglof pan or 8 mini Kuglof pan (4-inch).

In a mixer, with paddle attachment beat butter and sugar until creamy.  Pour one egg at a time until all 4 are thoroughly mixed in. While still beating add lemon zest, orange zest and vanilla.   Stir in flour (reserving the 2 tablespoons for later) and the baking powder. Mix for one more minute.

Toss raisins and cherry in the leftover flour, coating evenly. This will help to mix easily and prevent the raisins and cherry from sinking. Gently mix the flour-covered cherry and raisins with the rest of the batter and spoon into the pan. However, if you are using mini Kuglof pans it is much easier to use the piping bag to fill. Fill only ⅔ of the pan.

Bake at 375º F for 20-25 minutes. Remove from the oven and cool on a rack for 5 minutes. Place a plate over the pan and flip onto the plate. Sprinkle with powdered sugar. Serve warm or make ahead.

Enjoy 

Bon Appetit