Gugelhupf Cake
Experience a taste of European tradition with this classic Gugelhupf Cake, a beautifully tender Bundt-style dessert that's as stunning as it is delicious. Made with a buttery, vanilla-infused batter, this cake features a soft and airy crumb that's perfectly complemented by optional mix-ins like sweet raisins or rich chocolate chips. With its golden exterior and delightful powdered sugar dusting, the Gugelhupf is ideal for any occasion, from casual coffee breaks to festive celebrations. This easy-to-follow recipe comes together in just 20 minutes of prep time, making it a quick yet impressive option for serving up to 10 people. Optimize your baking routine and add this timeless Austrian-German favorite to your repertoire today!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 150 g Granulated sugar
- 150 g Unsalted butter
- 4 Eggs
- 100 ml Whole milk
- 1 tsp Vanilla extract
- 2 tsp Baking powder
- 0.5 tsp Salt
- 100 g Raisins or chocolate chips (optional)
- 2 tbsp Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a Gugelhupf (Bundt) pan thoroughly with butter and dust it lightly with flour.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure smooth incorporation.
Stir in the vanilla extract and mix until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix gently with a spatula or on low speed to avoid overmixing.
If desired, fold in the raisins or chocolate chips with a spatula.
Pour the batter evenly into the prepared Gugelhupf pan, spreading it out smoothly with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the cake to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely.
Once cooled, dust the top of the cake generously with powdered sugar before serving.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 489.9 g | 178% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 239.7 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 361 mg | 28% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
