Austrian Gugelhupf (Yeast-Risen Coffee Cake)

May 08, 2023May 8, 20230 3
Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe for a sweet breakfast treat
in Bakery

Prep

30 min

Cook

40 min

Ready In

2 hr 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup milk
2 1/2 teaspoons active dry yeast
2/3 cup unbleached all-purpose flour
1/2 cup raisins
1 tablespoon dark rum
6 tablespoons unsalted butter , softened
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large egg yolks
1 1/3 cups unbleached all-purpose flour
1/3 cup whole blanched almond , coarsely chopped
1/4 cup sliced blanched almond , for lining the mold

Nutrision Information

Servings Per Recipe
10
Calories
349
Sugar
14g
Fat
20g
The gugelhupf is a traditional Austrian cake that is often enjoyed as a breakfast treat or afternoon snack. It consists of a yeast-risen batter that is flavored with lemon zest and vanilla, studded with raisins and almonds, and baked in a distinctive circular mold that gives it its shape. Austrian gugelhupf is typically served with coffee or tea, and dusted with powdered sugar before serving. While this cake can take some time to prepare, the result is a tender, flavorful confection that is sure to impress.

Instructions

1.Warm the milk in a small saucepan or microwave until it reaches between 100-110 degrees Fahrenheit.
2.In a large mixing bowl, combine the warm milk and yeast, stirring gently until the yeast has dissolved.
3.Add 2/3 cup of flour and stir until well combined.
4.Cover the mixture with a clean kitchen towel and let it rest in a warm, draft-free spot for about an hour, or until it has risen and is bubbly.
5.Meanwhile, combine the raisins and rum in a small bowl and let them soak for at least 30 minutes.
6.Preheat your oven to 375 degrees Fahrenheit and grease a gugelhupf mold (or bundt cake mold) with butter.
7.In a separate bowl, cream together the softened butter, sugar, salt, lemon zest, and vanilla extract until light and fluffy.
8.Add the egg yolks one at a time, beating well after each addition.
9.Add 1 1/3 cups of flour, the chopped almonds, and the raisin mixture (including any remaining rum) to the mixing bowl.
10.Mix everything together until well combined.
11.Beat the egg whites in a separate bowl until stiff peaks form, then gently fold them into the batter.
12.Pour the batter into the greased mold, then sprinkle the sliced almonds in the bottom of the mold, pressing them gently into the batter.
13.Bake the gugelhupf for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
14.Let the cake cool in the mold for 5 minutes, then gently shake it to loosen it from the sides. Turn it out onto a wire rack to cool completely.
15.Serve the cake slightly warm or at room temperature, dusted with powdered sugar if desired.

PROS

This yeast-risen coffee cake is light, moist, and pleasantly sweet, with a delightful crunch from the almonds.

It’s perfect for a weekend breakfast or brunch, or as an afternoon snack with coffee or tea.

CONS

This cake takes some time to prepare, as it requires both rising time and soaking time for the raisins.

It’s also fairly high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this cake is not particularly healthy, it does contain almonds, which are a good source of healthy fats, fiber, and protein.
Additionally, the cake contains raisins, which are rich in antioxidants and may help support digestive health.

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