Simple Cake Gugelhupf

Gugelhupf Recipe

Gugelhupf is a yeast-based cake, traditionally baked in a distinctive Circular Bundt mold. It is popular in a wide region of Central Europe. It is closely related to the Christmas cake in Italy known as the Pandoro and to the American bundt cake. It has main ingredients yeast dough, raisins, almonds, and Kirschwasser.

slice of Gugelhupf
slice of Gugelhupf

1 cup unsalted butter       
4 eggs
3 ½ cups flour
1 cup
1 cup milk
1 cup white sugar
2/3 cup confectioner’s sugar
1 tsp. vanilla sugar
½ tsp. Baking powder
3-4 tbsp cocoa
Rum & lemon zest to taste

Preheat your oven to 340 degrees F and coat 
the Bundt pan with melted butter.
Whisk the butter with the egg yolk until foamy, add confectioner’s sugar and stir until creamy. Add vanilla, sugar and some lemon zest.

Beat the egg whites and the white sugar until stiff. Sift together the flour and baking powder. Mix half with the milk and the egg yolk, then the flour, alternating between. 

Pour less than half of this mixture into the pan. Add cocoa powder and rum to the rest and mix. Pour the darker batter on top of the lighter one into the pan

Drag handle of a wooden spoon through the batter in a wave-like motion to achieve the marble texture.

Bake for 50-55 minutes. Let cool for a few minutes, and then take the cake out of the pan. Dust with confectioner’s sugar.



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