Authentic Austrian Guglhupf Cake Recipe

Ingredients

500 grams of all-purpose flour
100 grams of sugar
7 grams of active dry yeast
1 teaspoon of salt
250 ml of whole milk
3 large eggs
150 grams of unsalted butter
1 tablespoon of vanilla extract
Zest of 1 lemon
100 grams of raisins
2 tablespoons of rum
100 grams of chopped almonds
Butter and flour for the cake mold
Powdered sugar for dusting

Steps and instructions

In a small bowl, soak the raisins in the rum and set aside.
Warm the milk slightly, stir in the yeast and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar and salt.
Add the yeast mixture, eggs, melted butter, vanilla extract, and lemon zest to the flour mixture. Mix until the dough is smooth and elastic.
Drain the raisins and add them to the dough along with the chopped almonds. Mix until they are evenly distributed.
Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours or until it has doubled in size.
Preheat your oven to 180 degrees Celsius and prepare a guglhupf mold by greasing it with butter and dusting it with flour.
Once the dough has risen, punch it down and transfer it into the prepared mold. Smooth the top with a spatula.
Bake in the preheated oven for about 50 minutes or until a skewer inserted into the center comes out clean.
Allow the guglhupf to cool in the mold for about 10 minutes before turning it out onto a wire rack to cool completely.
Once the guglhupf is completely cooled, dust it with powdered sugar before serving.

Tools for making

Mixing bowl - A large bowl for combining the ingredients.
Small bowl - A bowl for soaking the raisins in rum.
Spatula - Used for smoothing the dough in the cake mold.
Guglhupf mold - A special decorative mold used for baking the cake.
Wire rack - A rack for cooling the guglhupf after it is baked.
Baking brush - Used for greasing the guglhupf mold with butter.
Skewer - Used to test the doneness of the cake by inserting it into the center.
Damp cloth - Used for covering the dough while it rises.
Powdered sugar shaker - Used for dusting powdered sugar on the guglhupf.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Add a teaspoon of ground cinnamon to the dough for a hint of warmth and spice.
Incorporate other dried fruits such as cranberries, apricots, or cherries instead of raisins.
Add a handful of chocolate chips or chunks to the dough for a chocolate twist.
For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Experiment with different types of nuts like walnuts, pecans, or hazelnuts instead of almonds.
For a boozy twist, replace the rum-soaked raisins with soaked dried fruits in brandy or whiskey.
Try a savory variation by omitting the sugar, lemon zest, and raisins, and instead adding herbs and grated cheese to the dough.
Make a citrus glaze by mixing powdered sugar with lemon or orange juice and drizzle it over the cooled guglhupf.
Add a layer of streusel topping made from butter, flour, sugar, and cinnamon for added texture and sweetness.
For a vegan option, replace the eggs with a suitable egg substitute and use plant-based milk instead of whole milk.

Recipe overview

Guglhupf is a traditional Austrian dessert that's a favorite in bakeries and households all across Central Europe. This recipe will guide you through the process of making this delicious, rum-soaked raisin and almond cake from scratch. It's a rich, flavorful cake that has a beautiful golden crust and a fluffy, moist interior. Baking a Guglhupf is a labor of love as it requires yeast and time to rise, but the results are absolutely worth it. You'll be rewarded with a stunning bundt cake that's perfect to enjoy with a cup of coffee or tea. Once you've dusted it with powdered sugar, the Guglhupf is ready to be served at brunches, tea parties or simply as a delightful afternoon snack. You'll love the process of baking this cake as much as you'll enjoy savoring every bite.

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to make slight adjustments to the rising time and method.
Can I use a different type of flour? While all-purpose flour is traditionally used for guglhupf, you can experiment with other types of flour such as bread flour or cake flour. Just keep in mind that it may slightly alter the texture of the final cake.
Can I replace the raisins with other dried fruits? Absolutely! If you prefer a different dried fruit like cranberries or currants, feel free to substitute them for the raisins in this recipe.
Can I omit the rum? Yes, if you prefer not to use rum, you can skip soaking the raisins and add them directly to the dough. The guglhupf will still turn out delicious.
How should I store the guglhupf? Once completely cooled, store the guglhupf in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage, tightly wrapped in plastic wrap and placed in a freezer-safe bag or container.
Can I make mini guglhupfs instead of one large cake? Absolutely! You can divide the dough into smaller portions and bake them in mini guglhupf molds or even muffin tins. Just adjust the baking time accordingly.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough ingredients.
Spatula - Used for smoothing the top of the dough in the mold.
Guglhupf Mold - A special decorative mold used for baking the guglhupf cake.
Wire Rack - Used for cooling the guglhupf after baking.
Powdered Sugar Sifter - For dusting the guglhupf with powdered sugar.
Skewer - To test the doneness of the cake by inserting it into the center.
Baking Brush - For greasing the guglhupf mold with butter.
Measuring Cups and Spoons - To accurately measure the ingredients.
Damp Cloth - Used to cover the dough while it rises.

Origin stories

Steeped in the traditions of Austria, the Guglhupf cake holds a special place in the annals of European culinary history. Legend has it that the Guglhupf was the preferred treat of the Austrian Emperor, Franz Joseph I, who apparently couldn't start his day without this sweet delight. This cake's distinctive shape, a result of being baked in a special fluted ring mold, was thought to be inspired by the shape of the Sultan's turban, hence its alternative name, "turban cake". Today, the Guglhupf is a staple in Austrian bakeries and is a beloved accompaniment to coffee at Sunday brunches. Whether this story of imperial indulgence and Turkish influence is completely true or clouded in the mists of time, the Guglhupf remains a delicious testament to Austria's rich culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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