Gugelhupf Cake
This is one of my favourite treats and reminds me of my holidays in Zell am See and Innsbruck with my husband. Served both in cafés and Austrian homes, Gugelhupf cake is an absolute classic. There are also sweet raisin-filled yeast bread versions of this cake but the marbled one is equally as delicious.
This is one of my favourite treats and reminds me of my holidays in Zell am See and Innsbruck with my husband. Served both in cafés and Austrian homes, Gugelhupf cake is an absolute classic. There are also sweet raisin-filled yeast bread versions of this cake but the marbled one is equally as delicious.
You will need
- 170g unsalted butter
- 4 eggs, separated
- 330g plain flour
- 170ml milk
- 330g icing sugar (plus a little extra to decorate)
- 1 tsp vanilla extract or vanilla sugar
- 3 tsp baking powder
- 3 tsp cocoa
Instructions
- Preheat your oven to 170°C and coat the bundt cake tin with plenty of melted butter.
- Whisk the butter with the egg yolk until foamy, add all the icing sugar, and stir until creamy. Add vanilla extract or sugar (sachets of vanilla sugar are very common in Austria and Germany but I've never seen them here)
- Beat the egg whites until stiff. Sift together the flour and baking powder. Mix half of the flour into the butter mixture and combine. Add the milk, combine, then add remainder of the flour. gently fold in the egg whites.
- Pour roughly half of this mixture into the cake tin. Add cocoa to the rest and mix. Pour the darker batter on top of the lighter one into the tin.
- Drag the handle of a wooden spoon or a fork through the batter and wave it around to achieve the marbled look.
- Bake for 50 minutes. Let cool for a few minutes on a cool rack, then take the cake out of the pan. Dust with icing sugar before serving.
If you have a go at baking this please tag me in any photos you share, I would love to see.
