Viennese Raisin Coffee Cake
Blog post by Sara.
Nick Malgieri describes Vienna as the world capital of cakes in his introduction to the recipe for Viennese Raisin Coffee Cake. Aha: perhaps it’s not the culture, history, music, and architecture…
that make Vienna one of my favorite cities–it’s the desserts!
Only appropriate that I make this cake for the Modern Baker Challenge, given that I have a kugelhopf mold. (Yes, rather than a bundt cake mold. I told you I love Vienna.) I’m jumping around a bit here, I do acknowledge (what’s that you say? I haven’t even finished the assigned chapter, “yeast risen specialties”, yet?). But I can’t bear to think of making all those cakes all at once (I just got off the baby weight!) and, less virtuously, I don’t want to wait.
What I found interesting is that this cake is raised by both whipped egg whites and baking powder. In that way it is similar to the other kugelhopf that I made, which was raised by egg whites and yeast. I think this gave the cake a bit of a drier texture (I have noticed that cakes in Prague were often dry, and I think it is a result of using a meringue to raise the cakes). Cakes like Sachertorte are always served with a dollop of whipped cream,
and, while far more modest a cake, I think a similar treatment would serve this cake well.
After all these fancy photos, here’s my pictures of the cake itself, a good all-purpose cake. I think you could dress it up as I mentioned above, or with a nice fruit compote or coulis, but as it’s not too sweet and not too fussy you can have it anytime of day.