Elsässische Rezepte (EL)

The Salty “Kugelhupft”

For to cakes


  • 1 kg of flour
  • 30g Butter
  • 30g Yeast
  • 30 g Sugar
  • 1 Glass of milk
  • 5g salt
  • 2 Eggs
  • 200g Bacon cubes
  • Ca. 10 chopped walnuts

A real classic of the elsässic recipes is the salty “Kugelhupfen”.  It is often served when drinking beer or Crémant d’Alsace.

Put the flour in a bowl and use your hand to make a little indent in the middle. Add the sugar, eggs and crumbled yeast to the indent. Use your fingers to mix these ingredients together, without using the flour yet. Let it rest for 10 min.

Add the salt and milk and knead it. Add the butter  and knead again, until the dough is smooth and loosens from the bowl. Add the bacon cubes and the chopped walnuts and give it another knead.

Butter to round forms and divide the dough in them. Let it rest at room temperature for about one and a half hour, until the dough has raised to the rim of the form.

Bake at 200°C for 30-40 min.

Plumcake (Quatschleküeche)

Ingredients for the doug

  • 250g Flour
  • 150g Butter
  • 1 tablespoon sugar
  • A little bit of Salt
  • 1 Egg
  • Some Water (if necessary )

Ingredients for the topping

  • 1 Kg plums
  • 2 Tablespoons breadcrumbs
  • 1 glass of milk
  • 10 g food starch
  • cinnamon and sugar

The Plum cake is a dessert, served both warm and cold usually served with coffee or a glass of white wine.

To make the dough mix all ingredients together in a bowl and knead until it becomes even and smooth. Set it aside and let i rest for 30 min.
Roll out the dough with a rolling pin, and use it to cover a buttert form. Spread the breadcrumbs on top.

Cut the plums in half and take out the core. Use a little knife to make a V-insition in one end. Now take the plums and lay them in an upright position and in a circle pattern on top of the dough.

Mix food starch with milk and add the 2 tablespoons of sugar. Pure this mixture over the Plums and bake the cake for 30-40 min. at 200°C.

Let the cake cool, take it out of the form and sprinkle some cinnamon and sugar on top.

Source: Morgenthaler S., Wieser E., Fortmann L.: Die besten Rezepte aus dem Elsass, Edition DNA, Straßburg, 1992.