1 Pkg.vanilla sugar
1lemon (Saft und Abrieb)
350 gplain flour
1 Pkg.baking powder
5 ELmilk (5-8 EL)
50 galmonds oder Nüsse, gerieben
50 galmonds gehobelt
- , C
- , G
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Gugelhupf Bundt cake is still today an indispensable component of a Viennese family breakfast (especially on Sundays) and of a Viennese coffee and cake break (Kaffeejause). Gugelhupf with or without raisins, marmorised, with or without chocolate icing, or of the old Viennese type (Altwiener Art) decorated with slivered almonds, has become a bourgeois symbol of prosperity”, said Franz Maier-Bruck in the 1970s. However, the Gugelhupf had to gain back the status it had in the Biedermeier era (1815-1848) and in the bourgeois “Ringstraßen” society (second half of the 19th century), after the times of scarceness in the 20th century and in the post-war era.
Even the Romans used Bundt shapes, probably symbolising a sun wheel. We do not know what they baked in these tins, whether sweet or savoury, or what they called them. During the migration of nations, this pastry similar to our Guglhupf Bundt cake vanished. It was not before the turn of the 15th/16th century that similar recipes and shapes appeared in the Southern German region. In 1719, “Gogelhopfen” are mentioned “as an old German meal”. Its typical high shape (with straight or slanted grooves) with the vent in the middle to allow the heat to get into the centre of this thick, high-rise cake, was made from stoneware or metal, and in peasant’s homes it was mostly made from pottery.
In general, there is not a standard recipe for Guglhupf in the old Viennese or Austrian cookery books. It was originally only made with yeast dough, and became a classic: “Depending on the region, the type of occasion and financial capacity, the Guglhupf made of yeast dough, batter or sponge batter was either baked in a very simple way or with elaborate ingredients, such as a lot of butter, almonds, lemons or raisins, covered with chocolate or dusted with icing sugar.
- Brush the Bundt cake baking tin with butter and sprinkle with sliced almonds. Take care that the centre in particular is well greased and covered with sliced almonds.
- Pre-heat the oven to 160°C fan.
- Beat the butter with sugar, vanilla sugar and lemon until creamy. Stir thoroughly, the mixture must get a light colour and get smooth.
- Separate the eggs, slowly add the egg yolks to the creamed butter, and fold in.
- Stir in the ground nuts and butter/egg yolk mixture.
- Mix the flour, baking powder and raisins, and fold it in. Take care that you do not pour in the entire amount of flour, because it will become awfully dusty. Add the raisins.
- If the texture is too thick, add milk. The batter must be smooth, not too thick and not too liquid.
- Whisk the egg whites and fold into the butter-egg yolk batter. The texture of the whisked egg whites must be creamy and not too flaky.
- Pour the batter into the baking tin and smooth it out. Place it in the pre-heated oven and bake for 45 to 60 minutes.
Gugelhupf Bundt cake tins come in various shapes and materials
Oven settings/baking time and temperature
Bake until golden brown for about 45 to 60 minutes at 160°C fan. Do not forget to insert a toothpick to make sure that it is thoroughly baked
Tools you’ll need
Scale, Gugelhupf Bundt cake tin, brush, hand mixer (+ mixing bowl) or kitchen machine, egg whisk, spatula, dough scraper