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Gugelhupf Cake - A Bundt Cake with Yeast

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Altwiener Gugelhupf with Yeast

Altwiener Gugelhupf with Yeast

J.McGavin

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.

Makes one large bundt cake.

Prep time does not include time to rise.

Image shown is baked in a tube pan. I could not find my old form. See larger image

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

  • 1/3 c. raisins or currants (small, tart raisins)
  • 1/4 c. candied lemon or orange
  • Orange juice or rum to cover
  • 1/4 c. blanched, chopped almonds
  • 1 package fresh yeast (17 grams) or dry yeast (2 1/4 tsp.)
  • 1/2 c. lukewarm milk (125 ml)
  • 13 T. butter (180 grams), softened
  • 4 eggs
  • 2/3 c. sugar (120 grams)
  • 1/2 tsp. salt
  • 1 - 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 3 3/4 c. flour (500 grams)
  • 2-4 T. milk or cream, as needed

Preparation:

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.

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