Gugelhupf Cake

Gugelhupf is traditionally baked in a high walled pan, similar to a bundt pan but usually taller with a more distinct shape. A regular bundt pan will do fine for this cake, just check it a little earlier in the baking to make sure you don’t overcook the cake since the pan shape will be different.

Gugelhupf cake is commonly eaten with afternoon coffee. I recently read that Viennese coffee culture and specifically Viennese coffee house culture is so integral to the culture of Vienna and Austria that UNESCO added it to their list of “intangible cultural heritage”. I love that such a list even exists. You can read more about it here.

This version of a Gugelhupf was nicely dense and not too sweet, perfect with a cup of coffee. There are a couple other versions I want to try including a marbled coffee version and an orange zest and raisin studded version. I will share what I learn as I try them! What is your favorite sweet treat to have with a nice cup of coffee and friends?

¾ cup unsalted butter
4 eggs, separated
2 ½ cup powdered sugar (plus more to decorate)
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
2/3 cup milk
4 tsp cocoa powder

1. Preheat oven to 350°F. Coat a bundt pan with butter and dust with flour, shaking off any excess.

2. Whisk the butter and egg yolks until foamy, add powdered sugar, and stir until creamy. Add vanilla extract.

3. Sift and combine the flour and baking powder in a separate bowl. Mix half of the flour mixture into the butter mixture and stir to combine. Add the milk, stir together, then add the remainder of the flour.

4. In a clean mixing bowl, whip the egg whites until stiff peaks form. Now carefully blend them into the batter mixture using a rubber spatula.

5. Pour less than half of the batter into the prepared bundt pan. Sift the cocoa powder into the remaining batter and mix gently to combine. Add the cocoa batter into the pan in another layer. Drag the handle of a wooden spoon or a fork through the batter in a wave-like motion to create a marble texture.

6. Bake for 35 to 45 minutes, checking after 30 depending on your oven and pan. To see if the cake is done, insert a wooden skewer into the center cake. If it comes out clean the cake is ready.

7. Let cool on a wire rack for a few minutes, then gently remove the cake from the pan and continue to cool. Dust with powdered sugar before serving.

Adapted from Austria.info