20-Minute Skillet Kugelhopf Cake
A simplified, stovetop-and-oven hybrid of the Alsatian yeasted cake—butter, sugar, and egg batter studded with dried fruit and toasted nuts, baked in a cast iron skillet until golden and tender.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 8g
Ingredients
- 6 tbsp butter, melted
- ¾ cup granulated sugar
- 3 large eggs
- 1.5 cups all-purpose flour
- ¾ cup dried fruit and toasted nuts (raisins, candied orange peel, sliced almonds, or hazelnuts, chopped)
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 375°F. Pour 2 tbsp melted butter into a 10-inch cast iron skillet, coating bottom and sides evenly.
- 2
Whisk together remaining 4 tbsp butter, sugar, and eggs in a bowl until pale and fluffy, about 2 minutes.
- 3
Fold in flour and vanilla until just combined, then fold in dried fruit and nuts until evenly distributed.
- 4
Pour batter into prepared skillet, smooth the top, and transfer to oven.
- 5
Bake until a toothpick inserted in the center comes out clean and the top is golden brown, 12-15 minutes.
- 6
Cool in skillet 5 minutes, then turn out onto a plate. Serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- whisk
- rubber spatula
- toothpick
- oven
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