Zimt Nusskuchen: A Hug in Cake Form

There are some cakes that just feel like a warm embrace, a comforting scent that instantly transports you back to cozy kitchens and cherished memories. For me, Zimt Nusskuchen is precisely that. I can vividly recall my grandmother, Oma Hilde, her hands dusted with flour, humming a tune as she meticulously rolled out the dough. The air would fill with the intoxicating aroma of cinnamon and toasted almonds, a scent that still makes my heart swell. This isn’t just a cake; it’s a fragrant invitation to slow down, savor the simple joys, and share a moment of pure deliciousness.

Recipe Overview

• Prep Time: ~45 minutes (plus 1.5 hours rising time)
• Cook Time: 12–15 minutes
• Total Time: Approximately 2 hours 50 minutes
• Servings: 12
• Yield: 1 cake
• Dietary Type: Contains Gluten, Dairy, and Eggs

Ingredients

For the Cinnamon Nut Topping:

• 2 tablespoons melted butter
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup almonds, finely chopped

For the Rich Yeast Dough:

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (Note: 1 package = 2 1/4 teaspoons = 1/4 ounce)
• 1 cup milk
• 1/2 cup butter
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg

For the Icing:

• 1 cup confectioners’ sugar
• 1 teaspoon hot water
• 2 tablespoons butter

Equipment Needed

• Large mixer bowl
• Measuring cups and spoons
• Saucepan
• Electric mixer with dough hook attachment (optional, but recommended)
• Greased bowl for rising
• Lightly floured surface
• Rolling pin
• Greased baking sheet
• Plastic wrap
• Wire cooling rack
• Small bowl for icing

Instructions

The journey to this delightful Zimt Nusskuchen begins with creating a rich, tender yeast dough. In the large mixer bowl, combine 2 cups of the all-purpose flour with the active dry yeast. This ensures the yeast has a good base to activate and begin its work.

Next, in a saucepan, gently heat together the 1 cup of milk, 1/2 cup of butter, 1/4 cup of sugar, and 1 teaspoon of salt. Heat this mixture just until it’s warm to the touch, aiming for a temperature between 115-120°F (46-49°C). Stir occasionally to ensure the butter melts completely and the sugar and salt dissolve. This warmth is crucial for waking up the yeast.

Once warmed, pour this liquid mixture into the mixer bowl with the flour and yeast. Add the 1 egg. Now, it’s time for the dough to come together. If you’re using an electric mixer, beat the ingredients at a low speed for about 30 seconds, scraping down the sides of the bowl as needed to incorporate everything. Then, increase the speed to high and beat for a vigorous 3 minutes. This extended beating develops the gluten, which is essential for a light and airy texture.

If you don’t have an electric mixer, don’t worry! You can achieve a similar result by mixing thoroughly with a sturdy spoon, and then turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic.

By hand, gradually stir in enough of the remaining all-purpose flour to form a stiff dough. It should be firm but still pliable, not sticky.

Transfer the dough to a lightly greased bowl, turning it once to ensure the entire surface is coated in a thin layer of fat. This prevents the dough from drying out. Cover the bowl securely with plastic wrap or a clean kitchen towel and let it rise in a warm place until it has doubled in size. This typically takes about 1.5 hours, but patience is key; the exact time will depend on the warmth of your environment.

Once the dough has beautifully doubled, gently turn it out onto a lightly floured surface. Now, divide the dough precisely in half. You will only be using one half for this Zimt Nusskuchen. The other half is a wonderful bonus! You can use it to make the traditional Bienenstich (Beesting Cake) using recipe #137652, which is highly recommended, or you can wrap it tightly and freeze it for another time.

Take the half of dough designated for your Nusskuchen and roll it out on the lightly floured surface into a 12×12 inch square. Aim for even thickness across the entire square.

Next, brush the surface of this square generously with the 2 tablespoons of melted butter. This creates a delicious base for the spiced topping. Evenly sprinkle the 1/4 cup of sugar and 1/2 teaspoon of cinnamon over the buttered surface. Finally, scatter the 1/2 cup of finely chopped almonds over the sugar and cinnamon mixture, ensuring an even distribution.

Now, carefully fold one side of the dough over so that its edge comes to within 1/2 inch of the opposite side. Gently press the edges together to seal them, creating a layered effect.

Transfer the folded dough carefully onto a greased baking sheet. Cover the dough loosely with plastic wrap. Allow it to rise again in a warm place until it is almost double in size. This second rise will be shorter than the first, perhaps 30-45 minutes, depending on your environment.

Preheat your oven to 375°F (190°C). Once the dough has achieved its second rise, bake the cake for 12 to 15 minutes, or until it is gloriously golden brown. Keep a close eye on it, as baking times can vary between ovens.

Once baked to perfection, remove the cake from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire cooling rack to cool completely.

While the cake is cooling, prepare the simple yet delightful icing. In a small bowl, cream together the 1 cup of confectioners’ sugar and the 2 tablespoons of butter until well combined. Then, stir in the 1 teaspoon of hot water. Continue stirring until the mixture is completely smooth and free of lumps.

Once the Zimt Nusskuchen has cooled entirely, spread the icing evenly over the top. The warm, slightly sweet glaze will seep into the cake, adding another layer of deliciousness.

Expert Tips & Tricks

• Yeast Activation: If you’re unsure about your yeast’s viability, you can proof it first. Dissolve the yeast in the warm milk (with a pinch of sugar) and let it sit for 5-10 minutes. If it becomes foamy, it’s active and ready to use.
• Dough Consistency: The “stiff dough” consistency can be subjective. If your dough feels too sticky to handle after adding the initial flour, gradually add more flour, a tablespoon at a time, until it’s manageable but not dry. Conversely, if it feels too dry, you can add a touch more milk, a teaspoon at a time.
• Folding Technique: When folding the dough, a gentle but firm press of the edges ensures the filling stays contained during baking. Don’t be afraid to seal them well.
• Baking Sheet Choice: Using a baking sheet with sides can help catch any minor drips from the topping, making cleanup easier.
• Almond Texture: For a slightly coarser texture in your topping, you can roughly chop the almonds instead of chopping them finely.

Serving & Storage Suggestions

This Zimt Nusskuchen is best served slightly warm or at room temperature, allowing the flavors and textures to be at their peak. It’s wonderful on its own, but can also be paired with a cup of coffee or tea, or even a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Leftover cake can be stored at room temperature, well-wrapped in plastic wrap or in an airtight container, for 2 to 3 days. If the weather is particularly warm, or if you prefer it chilled, it can also be stored in the refrigerator for up to 5 days. To reheat, a brief turn in a warm oven (300°F / 150°C) for a few minutes can refresh its texture. This cake also freezes beautifully; wrap it tightly in plastic wrap and then in foil and freeze for up to 2 months. Thaw overnight at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	361.5 kcal
Calories from Fat
Total Fat	16.1 g	24%
Saturated Fat	8.2 g	40%
Cholesterol	48.9 mg	16%
Sodium	331.9 mg	13%
Total Carbohydrate	48.7 g	16%
Dietary Fiber	1.9 g	7%
Sugars	18.5 g	74%
Protein	6.6 g	13%

(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe is a classic, feel free to experiment!

• Nut Variations: Pecans or walnuts can be used in place of almonds for a different nutty flavor profile.
• Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon mixture for a more complex spice note.
• Citrus Zest: A bit of orange or lemon zest stirred into the dough can add a bright, fresh counterpoint to the sweet spices.
• Gluten-Free Option: For a gluten-free version, you would need to experiment with a high-quality gluten-free all-purpose flour blend and ensure your yeast is gluten-free as well. The texture and rise may vary.

FAQs (Frequently Asked Questions)

Q: Why is my yeast dough not rising?
A: This is often due to inactive yeast, water that was too hot or too cold, or a lack of warmth in the rising environment. Ensure your yeast is fresh and the liquid is at the correct temperature.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake and store it at room temperature or in the refrigerator for a few days. The icing is best applied closer to serving time for optimal freshness.

Q: What is the significance of dividing the dough in half?
A: This recipe is designed for efficiency, allowing you to make two delicious cakes from one batch of dough. The second half is intended for Bienenstich or for future use.

Q: How can I get a more even bake?
A: Ensure your oven rack is in the center of the oven. Rotating the baking sheet halfway through the baking time can also help promote even browning.

Q: My icing is too thick, what can I do?
A: If your icing is too thick, add a tiny bit more hot water, about 1/2 teaspoon at a time, until it reaches your desired drizzling consistency.

Final Thoughts

There’s a quiet magic in baking a cake like Zimt Nusskuchen. It’s a testament to the power of simple ingredients coming together to create something truly special. The process, from kneading the dough to the final lick of the icing bowl, is a therapeutic experience. I encourage you to embrace the gentle rhythm of this recipe, to fill your home with its incredible aroma, and most importantly, to share its warmth with those you love. Gather your ingredients, let the dough rise, and bake yourself a slice of pure comfort. Happy baking!