Swabian Baumkuchen - Layered Cake from Swabia

Ingredients

The Swabian adaptation of Baumkuchen incorporates regional flavors and ingredients specific to Swabian cuisine. This version may include ingredients such as Swabian butter, locally sourced eggs, and a touch of Swabian honey for added sweetness. The cake may also be flavored with a hint of regional spices like nutmeg or cinnamon, giving it a distinct Swabian twist. We alse have the original recipe for Salzwedeler Baumkuchen, so you can check it out.

• 250g (8.8 oz) Swabian butter, softened 250g (8.8 oz) Swabian butter, softened
• 200g (7 oz) granulated sugar 200g (7 oz) granulated sugar
• 6 Swabian eggs 6 Swabian eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp almond extract 1 tsp almond extract
• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 1/2 tsp baking powder 1/2 tsp baking powder
• Pinch of salt Pinch of salt
• 2 tbsp Swabian honey 2 tbsp Swabian honey
• Optional: 1/2 tsp ground nutmeg or cinnamon (for a Swabian twist) Optional: 1/2 tsp ground nutmeg or cinnamon (for a Swabian twist)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, cream together the softened Swabian butter and granulated sugar until light and fluffy.
3. 3.
   Add the Swabian eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. 5.
   If desired, add the ground nutmeg or cinnamon to the batter for a Swabian twist.
6. 6.
   Pour a thin layer of batter into the greased cake pan and spread it evenly. Bake for 5-7 minutes or until the layer is lightly golden.
7. 7.
   Remove the cake pan from the oven and brush the baked layer with a thin layer of Swabian honey. Repeat the process of pouring a thin layer of batter, baking, and brushing with honey until all the batter is used.
8. 8.
   Once the final layer is baked and brushed with honey, bake the entire cake for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, slice the Swabian Baumkuchen into rings and serve.

Treat your ingredients with care...

• Swabian butter — Make sure the butter is softened at room temperature before using it in the recipe to ensure a smooth and creamy texture in the cake.

Tips & Tricks

• To achieve the characteristic ring pattern, make sure to brush each layer with honey before baking.
• For an extra touch of Swabian flavor, sprinkle some finely chopped almonds on top of the cake before baking.
• Serve the Swabian Baumkuchen with a dollop of whipped cream or a dusting of powdered sugar for an elegant presentation.
• If you prefer a stronger almond flavor, you can increase the amount of almond extract in the recipe.
• Store the Swabian Baumkuchen in an airtight container at room temperature for up to 3 days to maintain its freshness.

Serving advice

Serve the Swabian Baumkuchen as a delightful dessert alongside a cup of coffee or tea. It can also be enjoyed on its own as a sweet treat.

Presentation advice

To enhance the presentation of the Swabian Baumkuchen, slice it into rings and arrange them on a serving platter. Dust the top with powdered sugar and garnish with fresh berries or mint leaves for an elegant touch.