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    You are in: Home / Recipes / Gugelhupf Cake Recipe
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    Gugelhupf Cake

    Gugelhupf Cake. Photo by Dixie Vader

    1/2 Photos of Gugelhupf Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    DeeVaFoodie's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
    3. 3
      Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
    4. 4
      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.
    5. 5
      Drain raisins and lemon peel and fold them together with the almonds into the batter.
    6. 6
      Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
    7. 7
      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.
    8. 8
      Bake in a pre heated oven (350°F) for 40 - 50 minutes.
    9. 9
      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).
    10. 10
      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.

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    Nutritional Facts for Gugelhupf Cake

    Serving Size: 1 (103 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 358.3
     
    Calories from Fat 147
    41%
    Total Fat 16.4 g
    25%
    Saturated Fat 8.8 g
    44%
    Cholesterol 96.8 mg
    32%
    Sodium 247.9 mg
    10%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 1.5 g
    6%
    Sugars 13.8 g
    55%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    candied lemon peel

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