Saturday, November 16, 2013

Chestnut-Marble-Bundt - Maronen-Marmor-Gugelhupf


Chestnuts, more chestnuts! Today, I am featuring a fabulous Chestnut Marble Bundt. This is a slightly different kind of Marble Cake, not with chocolate, like the classic version that we all know, but with delicious, seasonal chestnuts instead, adding a rich flavor. Since we are in the month of November, I decided to bake an autumnal Bundt. A wonderful cake with real vanilla, and cinnamon and chestnuts from the chestnut tree in our garden. Of course, feel free to use pre-cooked chestnuts instead of fresh ones – a welcome short-cut for busy days.
Maronen und noch mehr Maronen! Heute gibt es einen wunderbaren Maronen-Marmor-Gugelhupf. Ein etwas anderer Marmorkuchen, mal nicht mit Schokolade, wir der Klassiker unter den Marmorkuchen, sondern mit leckeren Maronen. Passend zur Jahreszeit habe ich mich für einen herbstlichen Gugelhupf entschieden – ein lecker Kuchen mit echter Vanille, und Zimt und Maronen aus dem eigenen Garten. Man kann aber auch selbstverständlich vorgegarte Maronen nehmen. 




Most of the fresh chestnuts available in supermarkets and at farmers´ markets during the chestnut season around here (late September to December) are from Italy and France. If you buy your chestnuts fresh, choose plump smooth, shiny nuts. Avoid any wrinkled nuts and discard any bad ones, which will have an acrid smell and bitter taste. Chestnut flour, dried chestnuts, chestnut purée and vacuum-packed chestnuts are sold throughout the year, although they are more readily available in autumn and before Christmas. What I really like about this cake is the fact that part of the batter contains both chestnuts cream as well as cooked and chopped chestnuts.
Die meisten frischen Esskastanien die es in Supermärkten und auf Märkten von Ende September bis Dezember hier zu kaufen gibt, stammen aus Italien und Frankreich. Wenn man frische Kastanien kauft, sollte man darauf achten, dunkelbraune, glatte, glänzend Nüsse aussucht. Man sollte alle die Kastanien vermeiden, die schon trocken sind und keinen angenehmen frischen, leicht „waldigen“ Geruch mehr haben, da diese Exemplare eher bitter schmecken. Kastanienmehl, getrocknete Kastanien, Maronen-Püree und vakuumverpacke Maronen dagegen sind das ganze Jahr im Handel erhältlich, obwohl die Ware wohl eher im Herbst und vor Weihnachten gefragt ist. Was ich besonders an diesem Kuchen mag, ist die Tatsache, dass ein Teil des Kuchens sowohl Maronencreme als auch gehackte frische Maronen enthält.




Chestnut-Marble-Bundt
(inspired & translated by yours truly from a recipe in "Lust auf Genuss" magazine, 2/2013)

Ingredients for the Bundt
  • 1 vanilla pod
  • 300 grams unsalted butter (room temperature)
  • 200 grams superfine sugar
  • a pinch of fine sea salt
  • 5 eggs (M), free-range or organic if possible
  • 375 grams of AP (plain) flour
  • 2 ½ tsp. baking powder
  • 1 tsp cinnamon (I use always Ceylon cinnamon from Sri Lanka)
  • 4 tbsp milk (I use whole milk)
  • 80 grams chopped cooked chestnuts (freshly roasted, canned or vacuum-packed)
  • 2 tbsp. chestnut cream (available as “Crema di Marroni” at Italian markets for example or as “Crème de Marrons” from Bonne Maman or available online)
  • 1 tbsp. orange liqueur (such as “Cointreau”)
  • some powdered sugar for dusting the cake (optional)

Equipment needed

A Bundt cake pan (26 cm)
Maronen-Marmor-Gugelhupf
(inspiriert von einem Rezept in „Lust auf Genuss“, 2/2013)

Zutaten für den Gugelhupf
  • 1 Vanilleschote
  • 300 Gramm Butter (Zimmertemperatur)
  • 200 Gramm feinster Zucker
  • eine Prise feines Meersalz
  • 5 Eier (M), möglichst Freiland oder Bio
  • 375 Gramm Weizenmehl 
  • 2 ½ TL Backpulver
  • 1 TL Zimt (ich nehme immer Ceylon Zimt aus Sri Lanka)
  • 4 EL Milch (ich nehme immer 3.5%)
  • 80 Gramm Maronen, gehackt (frisch geröstet, vorgegart oder vakuumiert)
  • 2 EL Maronencreme (aus dem Bioladen, Reformhaus oder als „Crema di Marroni“ aus dem italienschen oder „Crème de Marrons“ aus dem französischen Feinkostladen oder online)
  • 1 EL Orangenlikör (zum Beispiel „Cointreau“)
  • etwas Puderzucker (optional)

Außerdem

eine Gugelhupf Backform (26 cm)




Preparation of the Bundt
  1. Scrape the seeds from the vanilla bean (keep the bean for homemade vanilla sugar)
  2. Cream the butter (minus 1-2 tsps for greasing the bundt pan) together with the sugar, vanilla seeds and a pinch of salt.
  3. Add the eggs to the butter mixture.
  4. In a large bowl, mix together the flour with baking soda and cinnamon. Add the flour to the butter mixture, alternating with the milk.
  5. Preheat oven to 180 degrees Celsius (convection 160 degrees Celsius).
  6. Grease the Bundt pan with the remaining 1-2 tsps. of the butter.
  7. Add two-thirds of the batter to the prepared Bundt pan.
  8. Mix together the chopped chestnuts, with the chestnut cream, the orange liqueur and the remaining one third of the batter.
  9. Add the remaining batter on top of the batter that is already in the Bundt pan.
  10. Using a fork, you can create a marble pattern.
  11. Bake the cake in the preheated oven 50 to 60 minutes.
  12. Take the cake out of the oven and let cool on a rack for about five minutes.
  13. Turn the cake out onto a cooling rack and let cool completely.
  14. Just before serving dust lightly with powdered sugar (optional)
Zubereitung des Kuchens
  1. Vanilleschote aufschneiden, Mark herausschaben (Schote für selbstgemachten Vanillezucker weiter verwenden).
  2. Weiche Butter (bis auf 1-2 TL zum Einfetten der Form) mit Zucker, Vanillemark und einer Prise Salz cremig rühren.
  3. Eier unterrühren.
  4. Mehl mit Backpulver und Zimt mischen, mit der Milch nach und nach unterrühren.
  5. Backofen auf 180 Grad Celsius (Umluft 160 Grad Celsius) vorheizen.
  6. Backform mit übriger Butter fetten.
  7. Zwei Drittel des Teigs in die Gugelhupf Form füllen.
  8. Gehackte Maronen mit Maronencreme, übrigem Teig und Likör verrühren. 
  9. Auf dem hellen Teig verteilen.
  10. Mit einer Gabel spiralförmig durch beide Teige ziehen, sodass ein Marmormuster entsteht.
  11. Kuchen auf der 2. Schiene von unten im vorgeheizten Ofen 50 bis 60 Minuten backen.
  12. Aus dem Ofen nehmen, in der Form 5 Minuten ruhen lassen.
  13. Aus der Form lösen, auf einem Kuchengitter abkühlen lassen.
  14. Vorm Servieren mit Puderzucker bestäuben (falls gewünscht).



Traditionally, a so-called "Gugelhupf" is a yeast cake with a characteristic ring shape. It  is traditionally prepared with raisins, almonds, lemon zest and a shot of "Kirsch" (cherry brandy). Nowadays, there are countless recipes for Gugelhupf and most of them are not yeast-based anymore. And today´s version is a lovely chestnut-vanilla variety.
Der Gugelhupf ist bekanntermaßen ja in der klassischen Variante ein Hefekuchen mit der charakteristischen hohen Ringform. Traditionell wird er mit Rosinen, Mandeln, Zitronenschalen und einem Schuss Kirschwasser zubereitet. Gugelhupf leiht aber inzwischen vielen Rührkuchen seine Form. Daher heute mal diese leckere Variante mit Maronen.




 This is a wonderfully tasty, seasonal and simple Bundt cake, that tastes absolutely delicious!

This cake will enchant you with the lovely autumnal aromas of vanilla, cinnamon and chestnut. I truly like to bake this true teatime treat in autumn!
Ein wunderbar leckerer, saisonaler und einfacher Gugelhupf, der einfach köstlich schmeckt!

Die Vanille-, Zimt- und Kastanienaromen sind bezaubernd! Ich backe solche Kuchen immer wieder gerne im Herbst! Ein herrlicher Kuchen zum Nachmittagskaffee oder Tee!



39 comments:

  1. This looks wonderful. It's funny, I've only eaten chestnuts in savory dishes. This will be the perfect way for me to venture into the world of "chestnuts in sweets".

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    1. Betsy, you would like this Bundt - it is not too sweet and you can halve the recipe and bake it in a 6-cup capacity Bundt pan instead of this which holds about 12-cups. If you do get a chance to make this cake, make sure to unmold after only a five minute wait - that will assure a nice finish on this easy cake!

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  2. Hello Andrea! I don't cook very often with chestnuts, which is a shame. I guess I don't have too many recipes to choose from. I'm so glad to add this one to the small (but growing!) list! Thank you for sharing. Looks delicious!

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    1. Monet, chestnuts are amazing (if you like them) and at this time of year, I feel the urge to incorporate them in as many recipes as possible - before they are all gone. This is one wonderful, autumnal, seasonal Bundt that we adore!

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  3. Stunning ! It has been a month of chestnut recipes, no- and yours are just lovely. This cake sounds like such a welcome combination of flavors at a time of year when a slice of cake (to go with my cup of coffee) feels homey and "necessary". I would love a slice right now !

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    1. Tricia, the combination of vanilla, cinnamona and chestnuts is "comforting" and wonderful and you are right, just perfect at this time of year with that afternoon cup of tea or coffee! Thanks for stopping by, dear friend!

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  4. Lovely marble cake photograph......
    i've never taste any chestnut sweet bites before, this recipe is intriguing to give a try!
    i like the way you remove the vanila bean since i'm not like it't testure in my cake...
    great job!

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    1. Dede, by all means, do not use the whole vanilla bean for your baking! Carefully scape out the precious seeds with a small, sharp knife - then scrape the sseds into the batter and keep the pod in a tight fitting jar with sugar - after a few weeks, the sugar will be infused with the vanilly bean scent - quite wonderful! Thanks for the comment!

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  5. YES!
    I 'm on my way over. Get the coffee on. Xx

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    1. Kim, already brewing the coffee now I am waiting for the doorbell to ring...
      Until then, Andrea

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  6. Perfection!!! simply beautiful, moist and delicious -
    Mary x

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    1. Mary, glad to see that you are back from the UK safe and sound - sure you had a wonderful time! Thank you for the nice comment!

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  7. oh YUM! another one to try! thank you.

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    1. Candy, thank you for the comment - yes, another day, another Bundt, but seasonal baking is fun and delicious and I just cannot resist using those wonderful chestnuts when they are in season!

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  8. Oh Andrea, this looks so moist and delicious! I'm so wishing Germany wasn't so far away ................

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    1. Chris, thank you very much, dear friend - I would love to share a lovely slice of this autumnal Chestnut-Marble-Cake with you...

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  9. Andrea, this cake looks beautiful. Unfortunately I don't think I have ever seen chestnuts for sale in Australia so I will just have to look at yours :)

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    1. Karen, I did not know that there are no chestnut trees in Australia - the things I learn every day...but can you find vaccum-packed ones from France or the UK? Or the chestnut cream from France or Italy in Australian stores?

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  10. Hello Andrea
    It looks delicious. I love the combination of flavors and the look.

    :-)

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    1. Cozinha - muito obrigado!
      So glad that you like this autumnal Chestnut-Marble Bundt! It is a nice treat at this time of year - I am sure that you also have chestnuts in Portugal?!

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  11. Nice to meet you Andrea, Thanks so much for stopping by my blog .And thanks for appreciating my bread and my photos!
    I follow you from long time, and I like so much your blog . Ciao Anna

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    1. Cara Anna, nice to hear from you - how nice that you enjoy my blog - I noticed your blog when you "liked" photos from TheKitchenLioness on facebook - nice "to have met you" that way!
      Mille grazie!

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  12. This looks so moist and earthy. I love chestnuts, and am SO happy that we can now buy them cooked and peeled! :) ~ David

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    1. Dear David, it does not even look moist, it is moist and delicious and wonderful with chestnut cream and chestnut pieces. A real teatime treat!

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  13. What a gorgeous cake, Andrea! I'm going to hunt for chestnut cream...maybe our markets will carry it for the holidays :)

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    1. Liz, thank you - chestnut cream is usually available at Italian delicatessen or markets - there is also a French one available in the States from "Bonne Maman". And online, of course - hope that helps, thanks so much for stopping by!

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  14. Oh Andrea, this bundt cake is just perfect…love that you used chestnuts…and the texture looks so soft and rich, I wish so much for a slice of this cake…
    Thanks for the recipe and have a wonderful week my dear :D

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    1. Juliana, so nice that you stopped by to tell me you like this autumnal Bundt. It is so easy, yet different and it tastes wonderful, perfect for the season!

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  15. Oooh how perfect and beautiful. I can just imagine how delicious this must taste and I'm drooling just at the thought of it!

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    1. Trishie, the Chestnut-Marble Bundt is quite a treat - love to bake with sesonal ingredients such as chestnuts!

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  16. Andrea doll, this cake is just gorgeous. Perfect for having ready for unexpected coffee guests! I can't wait to bake one this w/end. Hope your Tuesdays going well. xoxo

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    1. Colette, this Bundt keeps for a day or two - and the taste of the chestnuts even intensifies a bit on the second day - very nice. So, it is perfect for baking a day before you need it! Thanks for the comment!

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  17. This cake looks So good! Goodness! I don't use chestnuts much in cooking because I haven't really found any decent recipes, but the ones you are posting are wonderful. I'm going to buy some chestnuts and make this cake and the soup! I didn't know Bonne mama had a creme de marrons, I've never seen it in the shops here. I'm going to go hunting for that too. You know, my French is better than my German, maybe I should practise that with you :)

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    1. Nazneen, chestnut cream is so widely available around here that I never have trouble finding any and "Bonne Maman" does carry it in EU - I saw it at a food fair I attended the other day, hopefully it has also become available in the US - but, again, Italian markets seem to be the best place to find a jar of "Crema di Marroni". If you would rather leave your comments in French - or German - or both...please feel free to do so...sounds like fun, particularly since I keep asking people to leave their comments in different languages! Thank you so much for stopping by!

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  18. Chestnuts!!!!!!!!!!!!!!!!!!!!!! Oh my. You got my whole attention! I love chestnut so much. The other day I grabbed some from store and trying to cook it (savory dish). Have been so busy that I haven't had a chance and hope they are still okay to use. I actually prefer to eat your gorgeous bundt cake than anything else right now. So jealous of your cake... I dream about eating this cake!

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    1. Nami, I read in some of your blog posts that you use chestnuts in your wonderful Japanese cooking - I am in love with chestnuts too - I use them for savory as well as sweet dishes and I cannot get enough of them while they last! So nice to learn that we share a passion for chestnuts!

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  19. I need to make this cake so badly Andrea! I just adore chestnuts in every form, especially in syrup. I have a jar of chestnut paste and will put it to good use with this recipe. Lovely addition to the holiday baking list!

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