The 83rd recipe I made from The Modern Baker by Nick Malgieri, was the one for Viennese Raisin Coffee Cake, on page 231. It looked like the perfect opportunity to use my fancy Gugelhupf pan as I always love a chance to use that. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us.)
The ingredient list for the cake: flour, baking powder, butter, sugar, lemon zest, vanilla, eggs, and golden raisins (I used dried cranberries just because).
The mixing takes only a few minutes, the batter goes into the pan, bakes for 45 minutes, and after cooling in the pan 10 minutes, turning it out and cooling on the rack, you have one very wonderful cake. I sprinkled a little powdered sugar on the top just to pretty it up, but it didn't need a single thing to taste wonderfully delicious.
We really liked the dried cranberries in it, they gave a nice little tartness to the sweet cake and went wonderfully well with the lemon flavor. Definitely a repeat, one of our favorites.
Phyl has some excellent process photos and observations on his post here and Sara made the official MB blog post here. If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting, with the blogroll here.
