Traditional German Napfkuchen Recipe

Ingredients

250 grams of unsalted butter, softened
2 cups of granulated sugar
4 large eggs
1 teaspoon of pure vanilla extract
3 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk
Zest and juice of 1 lemon
1/2 cup of powdered sugar for the glaze

Steps and instructions

Preheat the oven to 175°C (350°F) and grease a bundt cake pan.
In a large bowl, cream the softened butter and granulated sugar together until it's light and fluffy.
Add the eggs, one at a time, mixing well after each one. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the lemon zest and juice.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once the cake is cool, prepare the glaze by mixing the powdered sugar with enough lemon juice to reach a pourable consistency. Drizzle the glaze over the cake.
Allow the glaze to set before serving the cake.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Electric Mixer - A handheld or stand mixer to cream the butter and sugar, and blend the cake batter.
Bundt Cake Pan - A special pan with a hole in the center, used to bake the Napfkuchen cake.
Spatula - A tool for smoothing the cake batter in the bundt pan.
Whisk - Used to combine the dry ingredients together.
Measuring Cups - To accurately measure the ingredients.
Measuring Spoons - For precise measurement of smaller amounts of ingredients.
Zester - A tool for grating the lemon zest.
Juicer - To extract juice from the lemon.
Wire Rack - Used to cool the cake after baking.

Recipe variations

Use a different type of citrus zest and juice, such as orange or lime, to add a different flavor profile.
Add 1 cup of your favorite chopped nuts, such as walnuts or almonds, to the batter for added texture.
Replace the all-purpose flour with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version.
Add 1 cup of fresh or frozen berries, such as blueberries or raspberries, to the batter for a fruity twist.
For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients and 1/2 cup of chocolate chips to the batter.
Replace the powdered sugar glaze with a cream cheese frosting or a citrus-flavored buttercream.
Add 1 teaspoon of your favorite spice, such as cinnamon or nutmeg, to the dry ingredients for a spiced version.
For a boozy twist, add 1/4 cup of rum, bourbon, or your preferred liqueur to the batter.
Add 1/2 cup of shredded coconut to the batter for a tropical flavor.
Replace the buttermilk with Greek yogurt or sour cream for a richer and tangier texture.

Recipe overview

Experience the delightful taste of Napfkuchen, a traditional German bundt cake. With its satisfyingly rich, buttery flavor and a hint of tangy lemon, this cake is sure to be a hit at any gathering. This recipe will guide you through the process of creating a soft, moist cake that has a lovely balance of sweet and tart. The final touch is a sweet lemon glaze that not only adds an extra layer of flavor but also makes the cake look even more appetizing. Expect a cooking time of around 1 hour and 10 minutes and allow for extra time for the cake to cool before applying the glaze. Enjoy the experience of baking and the incredible aroma that will fill your kitchen. Most importantly, get ready to savor every bite of your homemade Napfkuchen.

Common questions

Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the amount of salt called for in the recipe to balance the flavors.
Can I substitute the buttermilk with regular milk?
No, buttermilk adds moisture and acidity to the cake. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
Can I omit the lemon zest and juice?
Yes, if you prefer a plain vanilla-flavored cake, you can omit the lemon zest and juice. The cake will still be delicious.
How can I prevent the cake from sticking to the pan?
Make sure to thoroughly grease the bundt pan with butter or cooking spray, ensuring all the nooks and crannies are coated. Additionally, allow the cake to cool in the pan for 10 minutes before inverting to help it release more easily.
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Once cooled, cover it tightly with plastic wrap and store it at room temperature. Glaze the cake just before serving.

Serving dishes and utensils

Mixing bowls - You'll need bowls of various sizes for mixing the ingredients.
Electric mixer - An electric mixer will make it easier to cream the butter and sugar together.
Bundt cake pan - This special pan with a hole in the middle is perfect for baking Napfkuchen.
Spatula - Use a spatula to scrape the batter into the cake pan and to smooth the top.
Wire rack - A wire rack is essential for cooling the cake after baking.
Toothpick - You'll need a toothpick to check if the cake is done by inserting it into the center.
Lemon zester - A lemon zester will help you grate the lemon zest for added flavor.
Citrus juicer - Use a citrus juicer to extract the juice from the lemon for the glaze.
Measuring cups and spoons - Accurate measurements are important, so have measuring cups and spoons on hand.

Origin stories

Napfkuchen, also known as Gugelhupf in some regions, is a beloved staple of German baking. Its name, "Napfkuchen", literally translates to "bowl cake", hinting at the traditional method of its preparation, where the cake was baked in a ceramic bowl to give it its distinctive domed shape. This charmingly rustic cake has a rich history and has been savored across the generations. It was often the centerpiece of coffee gatherings in the afternoons, and it was not uncommon to find a freshly baked Napfkuchen adorning the table, with its tempting aroma perfuming the air. Today, Napfkuchen is still a popular choice for those leisurely coffee hours, its comforting sweetness a lingering taste of tradition. And while the baking bowl may have been replaced by modern bundt pans, the essence of the Napfkuchen remains the same - a simple yet delicious treat that brings a touch of warmth and nostalgia to any table.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.