Recipe by DeeVaFoodie
The original Gugelhupf cake is made in a ring form from a cake batter leavened with yeast and dotted with raisins, almonds and sometimes candied fruit. Also called a Napfkuchen (northern Germany), Bundkuchen (Rhine), Aschkuchen (northeast) or Rodonkuchen (northwest). It is a nice coffeecake to serve at breakfast or for afternoon tea and coffee.
- 1⁄3 cup raisins (small, tart raisins) or 1⁄3 cup currants (small, tart raisins)
- 1⁄4 cup candied lemon peel or 1⁄4 cup orange
- orange juice or rum, to cover
- 1⁄4 cup blanched chopped almonds
- 1 (1/4 ounce) package fresh yeast (17 grams) or 1 (1/4 ounce) package dry yeast (2 1/4 tsp.)
- 1⁄2 cup lukewarm milk (125 ml)
- 13 tablespoons butter, softened (180 grams)
- 4 eggs
- 2⁄3 cup sugar (120 grams)
- 1⁄2 teaspoon salt
- 1 -2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 3⁄4 cups flour (500 grams)
- 2 -4 tablespoons milk or 2 -4 tablespoons cream, as needed
Directions See How It's Made
- Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.
- Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
- Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
- Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.
- Drain raisins and lemon peel and fold them together with the almonds into the batter.
- Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
- Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.
- Bake in a pre heated oven (350°F) for 40 - 50 minutes.
- Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).
- Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.