Rührkuchen

Rührkuchen is a type of cake popular in German-speaking countries. The name translates directly to "stirred cake" or "stirred-in cake," referring to the simple mixing method used in its preparation. Unlike some more complex cakes that require creaming butter and sugar extensively or separating eggs, Rührkuchen batter is typically made by vigorously stirring together the ingredients. This straightforward process makes it a common choice for home bakers and often a staple at Kaffee und Kuchen, the German tradition of afternoon coffee and cake.

The basic ingredients for Rührkuchen usually include flour, sugar, eggs, butter or oil, and a leavening agent like baking powder. Variations are numerous, with many recipes incorporating additional flavors and textures. Common additions include vanilla extract, lemon or orange zest, cocoa powder for a chocolate version, or nuts and dried fruits. Some Rührkuchen are baked as a simple loaf, while others are made in bundt or ring molds, which give them their distinctive shape and a pleasant, even bake. The resulting cake is often moist and has a crumb that is tender yet holds its shape well. It can be enjoyed plain, dusted with powdered sugar, or sometimes glazed. Its simplicity and versatility contribute to its enduring popularity.