Gugelhupf – German Coffee Cake
Gugelhupf with raisins
Since I bought a new Gugelhupf mold the other day, I thought it would be good to share some information about this unique cake.
What is Gugelhupf?
Gugelhupf is a type of cake with a distinctive ring shape. It usually contains either raisins, almonds, fruit or a combination of these ingredients. Sometimes Kirschwasser also known as cherry brandy is added.
The cake is most associated with the countries of Germany and Austria but it is well-known throughout Central and Eastern Europe. In Hungary, Bosnia-Herzegovina, and Serbia, it is called kuglof, in the Czech Republic it is called bábovka, and in Poland it is called babka.
Selecting a Gugelhupf mold
Gugelhupf mold
Most Gugugelhupf molds are generally sold in specialty cooking and baking stores. Some baking experts recommend using a cast iron Gugelhupf mold. Although, it is more expensive and quite heavy. It offers the best results and will last much longer. You can also purchase an aluminum mold which is the most popular type available.
If you can’t find a Gugelhupf mold, either a Bundt or tube pan will substitute perfectly well. However, the resulting cake will not be quite as tall as a cake made in a Gugelhupf mold.
How to make a Gugelhupf
Below is a basic recipe for making Gugelhupf. You can also add in nuts, chocolate or dried fruit.
Ingredients
1 cup (400 grams) of unsalted butter, softened
1 3/4 cup (375 grams) of granulated sugar
2 pkg. vanilla sugar or 2 teaspoons of pure vanilla extract
7 eggs
4 cups (425 grams) of unbleached all-purpose flour
3/4 cup (100 grams) of corn flour
2 teaspoons of baking powder
confectioners’ sugar for dusting
Directions
Set a rack in the lower third of the oven and preheat to 350F (180C).
Using a stand or electric mixer, beat the butter, sugar and vanilla sugar or vanilla extract until frothy. Continue by adding the eggs one at a time.
Sift the flour, corn flour and baking powder over the mixture and stir until incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake the cake until it is well risen and a toothpick inserted into the centre comes out clean, about 60-70 minutes.
Cool the cake in the pan on a rack for 10 minutes, and then invert the cake onto the rack to cool completely.
Sprinkle confectioners’ sugar on the cake if desired.
Category: Desserts
