Traditional Austrian Gugelhupf Cake Recipe

Ingredients

  • 1 cup of milk
  • 2 tablespoons of active dry yeast
  • 1 cup of unsalted butter, at room temperature
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 6 large eggs
  • 4 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 cup of raisins
  • 1/4 cup of rum
  • 1/2 cup of chopped almonds
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 teaspoon of almond extract
  • Confectioners' sugar for dusting

Steps and instructions

  1. Warm up the milk until it's lukewarm, then stir in the yeast and set aside for 10 minutes until it's frothy.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
  3. Beat in the eggs one at a time, making sure each egg is incorporated before adding the next.
  4. In a separate bowl, combine the flour and salt. Gradually add this to the butter-sugar mixture, mixing well after each addition.
  5. Stir in the yeast-milk mixture until the dough is smooth and elastic.
  6. In a small bowl, soak the raisins in the rum. Stir in the chopped almonds, lemon zest, orange zest, and almond extract.
  7. Gradually add the raisin mixture to the dough, kneading gently until everything is well incorporated.
  8. Place the dough in a greased Gugelhupf or Bundt pan. Cover with a clean kitchen towel and let it rise in a warm place for 1-2 hours or until doubled in size.
  9. Preheat your oven to 375°F (190°C). Bake the Gugelhupf for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
  10. Allow the Gugelhupf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  11. Before serving, dust the Gugelhupf with confectioners' sugar.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients together
  • Whisk - Used to whisk the eggs and other ingredients
  • Bundt or Gugelhupf Pan - A special pan with a ring shape and decorative design to bake the Gugelhupf
  • Measuring Cups - Used to accurately measure the ingredients
  • Measuring Spoons - Used to accurately measure smaller quantities of ingredients
  • Spatula - To scrape the sides of the bowl and fold in ingredients
  • Zester or Microplane - To zest the lemon and orange
  • Knife - To chop the almonds into smaller pieces
  • Clean Kitchen Towel - To cover the dough while it rises
  • Wire Rack - Used to cool the Gugelhupf after baking
  • Skewer - To test the doneness of the Gugelhupf by inserting it into the cake
  • Sifter or Sieve - To dust the Gugelhupf with confectioners' sugar before serving

Recipe variations

  • Replace the raisins with dried cranberries or chopped dried apricots for a different flavor.
  • Add a teaspoon of ground cinnamon or cardamom to the dough for a spiced version.
  • Instead of rum, soak the raisins in orange juice or apple juice for a non-alcoholic option.
  • For a nut-free version, omit the chopped almonds or replace them with shredded coconut.
  • Experiment with different types of flour, such as whole wheat flour or spelt flour, for a healthier twist.
  • Add a chocolate twist by incorporating chocolate chips or cocoa powder into the dough.
  • Try adding a glaze or icing on top of the Gugelhupf for an extra touch of sweetness.
  • Make it gluten-free by using a gluten-free flour blend or almond flour.
  • For a savory option, omit the sugar and add ingredients like cheese, herbs, and spices to the dough.
  • Include nuts like walnuts or pecans in the dough for added crunch and flavor.

Recipe overview

Discover the sweet, rich flavor of the traditional Gugelhupf with this recipe. This classic European cake, originating from the regions of Central Europe and Alsace, can be enjoyed any time of the day, whether it be breakfast, tea time, or dessert. Gugelhupf is a yeast-based cake loaded with raisins soaked in rum and crunchy almonds, giving it a lovely texture and taste. With a hint of citrus from lemon and orange zest and the subtle flavor of almond extract, each bite of this cake is a celebration of flavors. As you prepare to bake this cake, expect to create a batter that is unique in its texture due to the combination of yeast and traditional cake ingredients. It's a straightforward and rewarding process, ending with a beautifully baked cake with a distinctive ring shape, dusted with a snowfall of confectioners' sugar. This recipe will take you through step-by-step instructions, ensuring you end up with a deliciously moist and richly flavored Gugelhupf. Enjoy the baking process and the fantastic results!

Common questions

  1. Can I use instant yeast instead of active dry yeast?
    Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount and follow the instructions on the yeast package.
  2. Can I substitute the raisins with other dried fruits?
    Yes, you can substitute the raisins with your preferred dried fruits, such as currants, cranberries, or chopped dried apricots.
  3. Can I omit the alcohol in this recipe?
    Yes, you can omit the rum if you prefer not to use alcohol. You can substitute it with orange juice or simply skip it and proceed with the recipe.
  4. Can I make this recipe without nuts?
    Yes, you can omit the chopped almonds if you have a nut allergy or prefer not to use them. The Gugelhupf will still turn out delicious.
  5. How should I store the Gugelhupf?
    Once completely cooled, store the Gugelhupf in an airtight container at room temperature for up to 3-4 days. You can also freeze it for longer storage.
  6. Can I add a glaze or icing to the Gugelhupf?
    Traditionally, Gugelhupf is not glazed or iced. However, if you prefer, you can drizzle a simple powdered sugar glaze over the cooled cake for added sweetness.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Electric Mixer - An electric mixer for creaming the butter and sugar, and beating in the eggs.
  • Bundt or Gugelhupf Pan - A special decorative pan with a hole in the center, used for baking the Gugelhupf.
  • Clean Kitchen Towel - A towel to cover the dough while it rises.
  • Skewer - A skewer or toothpick to test the doneness of the cake.
  • Wire Rack - A rack for cooling the Gugelhupf after it's baked.
  • Sifter or Sieve - A tool for dusting the Gugelhupf with confectioners' sugar.

Origin stories

Gugelhupf, a delicacy that dances on the palates of those fortunate enough to taste it, has roots intertwined with the histories of many European countries, including Austria, Germany, Switzerland, and Alsace in France. Its origin story, much like its rich flavor, is layered and complex. Some tales whisper that Gugelhupf was the preferred treat of the Three Wise Men, who supposedly tasted it during their journey to Bethlehem. Other stories suggest that it was Marie Antoinette, the last queen of France before the French Revolution, who brought the Gugelhupf to France from her homeland of Austria. Undeniably, this food's history is as rich and varied as its texture, a testament to its timeless appeal.

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.