The Gugelhupf – a cake with character
The reason why the Gugelhupf, of all things, is one of the most popular cakes is probably down to its distinctive shape. This cake is an absolute must at birthday parties! And it also holds a special place at Sunday afternoon tea.
The history of the Gugelhupf
Traditionally, the Gugelhupf is a cake made from yeast dough with just a few basic ingredients, as only those ingredients that the farmers themselves had to hand were used. It is therefore sometimes referred to as a ‘poor man’s cake’. This is exactly how many people remember it from their childhood, when they used to visit their grandmother at the weekend. Originally, the Gugelhupf was probably baked in a round bowl or small cauldron. In the Low German and Central German regions, it is therefore known as a ‘Napfkuchen’ (bowl cake) or ‘Topfkuchen’ (pot cake). Today, you can buy various ring tins made of metal, ceramic or silicone. A typical feature is the chimney-like opening in the centre, similar to a pudding mould. This ensures the dough bakes more evenly. However, the term ‘Gugelhupf’ does not refer to a specific type of batter, but rather to the characteristic mould. It is often baked as a birthday cake. So it’s no wonder that there are many different recipes for this cake:
The two-coloured marble cake is a favourite with children. There are recipes without eggs for those with allergies, and versions with egg liqueur for adults. The list is incredibly long, but all the variations have one thing in common: they taste simply delicious!
Nut and Chocolate Gugelhupf
When I was a child, we always had a nut and chocolate Gugelhupf at home. So it’s only natural that I bake exactly this same Gugelhupf for my children too. And of course, Adele and Mathilda love being there to sneak a taste or two from the mixing bowls :-)
The list of ingredients:
- 20 dag butter (or margarine)
- 25 dag sugar
- 1 packet vanilla sugar
- 5 eggs
- 1 lemon flavouring
- 1 pinch of cinnamon
- 180 dag hazelnuts (or walnuts of your choice)
- 12 dag flour
- 1 packet Baking powder
- 10 dag chopped cooking chocolate (or chocolate flakes, if preferred)
- Glaze – either shop-bought or homemade (e.g. 75 ml cream, 25 g jam, 1 sheet of gelatine)
How to make it
To make the nut and chocolate Gugelhupf, cream the butter until light and fluffy, then gradually add the sugar, vanilla sugar, egg yolks, lemon flavouring, cinnamon, nuts and baking powder (sifted together with the flour). Whisk the egg whites until stiff. Gently fold the egg whites and the chopped chocolate into the batter and pour into a well-greased Gugelhupf tin sprinkled with breadcrumbs. Bake the nut and chocolate Gugelhupf at approx. 160 degrees (top and bottom heat) for about 60 minutes.
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We hope you enjoy the Gugelhupf and that it turns out well!
