Red Currant Bakery

Food Photography · Recipe Development

  • Home
  • About Me
  • Recipes
    • Afternoon Kaffee
    • Breakfast
    • Cake
    • Cookies
    • Savory
  • Work with Me
Afternoon Kaffee, Breakfast, Cake, Recipes  /  July 22, 2021

Coffee Cake Gugelhupf

by Red Currant Bakery
Jump to Recipe Print Recipe

Gugelhupf is classic German, yeast raised, bundt cake usually filled with dried fruits and not a lot of flavor. But this Coffee Cake version is so much better, filled with a cinnamon streusel and topped with more cinnamon sugar, it’s perfect for breakfast, brunch or an afternoon kaffee.

Coffee Cake Gugelhupf on a cooling rack with cinnamon sugar being poured over top.

What pan is best for Gugelhupf?

Traditionally a Gugelhupf is made in a glass version of a bundt pan. However, if you don’t have a traditional Gugelhupf pan you can definitely use a metal bundt pan, just gently press the top after baking to see if it’s finished.

What is the difference between a bundt cake and a Gugelhupf cake?

The only real difference between the two cakes is that traditionally a Gugelhupf cake is yeast raised where as a bundt cake uses baking soda, baking powder, or the air from whipped eggs to leaven it.

What makes this Coffee Cake Gugelhupf different?

Gugelhupf can often be dry and lacking in flavor. However, this one has two layers of buttery streusel inside and filled with warm cinnamon flavor.

You may also like…

  • Image of marmorkuchen - german marble bunt cake that is swirled chocolate and vanilla batter- sitting on a white cake stand with chocolate ganache glaze and coffee cups sitting around
    https://redcurrantbakery.com/marmorkuchen-german-marble-bundt-cake/
  • Lemon sandkuchen loaf cake on white parchment with a white lemon glaze and topped with lemon wedges
    https://redcurrantbakery.com/lemon-sandkuchen/
  • Image of a yeasted braided crown filled with strawberry jam and slivered almonds on a cake stand and cut into.
    https://redcurrantbakery.com/strawberry-almond-hefekranz/

Tips for making a Gugelhupf

  • After adding the eggs to the “creamed dough”, the mixture may look split but keep mixing for a few more minutes on medium high speed. It should start to blend together if not, don’t worry and just add in the flour.
  • This cake is made from two doughs which are then kneaded together. Make sure that the two doughs are fully combined before you transfer them to the baking pan.
  • Make sure to line your pan well! I used a traditional gugelhopf pan but a bundt pan will work just as well. Lining it with a baking spray that includes flour works best. But it you don’t have that, grease the pan with melted butter (get into every nook and cranny) and then dust with flour.
  • Watch your dough! Once you have placed the dough into the pan, it needs to rise again. However, the rising time can vary a lot depending on how warm it is. So as a general rule of thumb, the cake should rise to almost the top of the pan (approx. 1″ away from the top edge). This usually takes about half an hour if you place it somewhere warm.
Ingredients for a Coffee Cake Gugelhupf.


Ingredients

  • All Purpose Flour: Any all purpose flour should work for this Gugelhupf! I have not yet tried any other flours with this recipe.
  • Almond Flour: Almond flour gives this cake extra moisture without making it tough.
  • Sugar: There is a small amount of granulated sugar in the dough. But the majority of the sugar is in the streusel filling and the cinnamon sugar topping.
  • Yeast: Instant yeast is used in this recipe but if you are using active dry yeast, simply sprinkle it over the warmed milk for 10 minutes and then add it into the flour with the remaining ingredients.
  • Milk: Skim milk is used as the liquid in the yeasted dough in this recipe but any milk, including non-dairy milks, will work here!
  • Butter: Softened butter is used in the dough and more butter is used in the streusel, as well as melted butter brushed onto the gugelhopf after it is baked.
  • Egg: 3 eggs are used in this coffee cake gugelhupf recipe. I use standard large eggs from the grocery store.
  • Salt: a tiny bit of salt is added to the dough to balance out the sweetness.
  • Cinnamon: Ground cinnamon is a key part of the coffee cake flavor.

How to make Coffee Cake Gugelhupf

Yeasted Dough

  • In a medium bowl, stir together the flour, yeast, and warmed milk.
  • Stir until the flour is fully mixed in. Then, cover the bowl and place somewhere warm to proof for 30 minutes

Streusel

  • In a medium bowl combine the flour, sugar, butter, and cinnamon. Use a fork or your hands to rub the butter into the dry ingredients until they are all fully hydrated with the butter.

Creamed Dough

  • In the bowl of a stand mixer, cream the butter, sugar, almond flour, cinnamon, and salt together until light and fluffy on medium/high speed. Scrape down the sides and bottom of the bowl as well as the paddle attachment.
  • Add in all 3 eggs, then beat again until smooth; scraping down the sides of the bowl as necessary.
  • Pour the flour into the mixing bowl all at once and mix again on medium/low speed until just combined.

Combine the Doughs

  • Add the now proofed, yeasted dough into the bowl of the stand mixer with the creamed dough. Use the dough hook attachment to knead the two together on low speed for 10 minutes.
  • Scrape down the sides of the bowl as necessary.

Bake the Gugelhupf

  • Preheat the oven to 350 F (or 325 F if baking on convection – this is optimal). Place the oven rack just below the center level.
  • Line a Gugelhupf pan or a bundt pan with a baking spray or butter and flour. *See tips for more info.
  • Scoop out 1/3 of the kneaded dough and spread it out evenly into the bottom of the pan. Try to make it as evenly distributed as possible.
  • Crumble half of the streusel mixture on top of the first layer of dough and press down gently so that it sits in the dough.
  • Then, divide the remaining dough in half and use half to make another layer on top of the streusel in the pan.
  • Top the dough with the remaining streusel and finish it off with the last portion of dough. Don’t be afraid to push down on the dough at this stage.
  • Cover the pan with plastic or inside of a large bag, and place it somewhere warm for 20-30 minutes until the dough is about 1/2″ away from the top of the pan.
  • After it is done proofing, place the cake into the oven and bake for 40 minutes rotating it halfway through. It should grow and become golden brown.
  • When it is finished baking, remove it from the oven and place on a wire rack to cool for five minutes.
Gugelhupf proofed in. the baking pan.

Finishing touches

  • While the cake is cooling, combine the sugar and cinnamon to make the cinnamon sugar. Then, melt the butter.
  • After the cake has cooled or 5 minutes gently, turn the cake out (be careful the pan is hot!) onto a second wire rack.
  • Immediately, brush the cake with the melted butter and then sprinkle heavily with cinnamon sugar until it stops soaking in.
Image that requests readers to rate and review the recipe.
Coffee Cake Gugelhupf on a cooling rack with cinnamon sugar being poured over top.
Print Recipe

Coffee Cake Guglehupf

Gugelhupf is classic German, yeast raised, bundt cake and this Coffee Cake version is filled with streusel and topped with cinnamon sugar.
Prep Time45 mins
Cook Time40 mins
Proofing time1 hr
Total Time2 hrs 25 mins
Course: Afternoon Kaffee, Breakfast, Dessert
Cuisine: German
Keyword: cinnamon sugar, gugelhupf, Yeasted Dough
Servings: 12
Calories: 528kcal

Equipment

  • Stand Mixer

Ingredients

Yeasted Dough

  • 200 grams ap flour
  • 18 grams instant yeast 2 packets
  • 225 ml milk lukewarm

Streusel

  • 70 grams ap flour
  • 70 grams granulated sugar
  • 1 tsp cinnamon ground
  • 70 grams butter softened

Creamed Dough

  • 250 grams butter softened
  • 50 grams almond flour
  • 100 grams granulated sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon ground
  • 3 eggs room temperature
  • 300 grams ap flour

Topping

  • 60 grams butter melted
  • 50 grams granulated sugar
  • 1 tsp cinnamon ground

Instructions

Yeasted Dough

  • In a medium bowl, stir the ingredients for the yeasted dough together until fully combined.
  • Cover the bowl and place somewhere warm to proof for 30 minutes.

Streusel

  • In a medium bowl, add in all streusel ingredients.
  • Use your hands or a fork to rub the butter into the dry ingredients until they have all been hydrated with the butter and the streusel is dark and will clump together.

Creamed Dough

  • In the bowl of a stand mixer, add butter, sugar, almond flour, cinnamon, and salt.
  • Cream together using the paddle attachment on medium/high speed until light and fluffy. About 4-5 minutes.
  • Scrape down the sides and bottom of the bowl as well as the paddle.
  • Add in all 3 eggs at once and mix on medium speed until the eggs are incorporated and the mixture is smooth and light.
  • Scrape the bowl again and add in the flour. Mix again on medium/low speed until the dry ingredients are fully incorporated.

Combining Doughs

  • Scoop the now proofed, yeasted dough, into the stand mixer bowl with the creamed dough.
  • Use a dough hook to knead the two doughs together on medium/low speed for 10 minutes. Scrape down the sides of the bowl as needed.

Assemble the Gugelhupf

  • Preheat the oven to 350 F or 325 F if baking convection. Place an oven rack just below the middle level.
  • Line a gugelhupf or bundt pan as explained in the Tips section above.
  • Scoop out 1/3 of the combined dough and place it into the prepared pan. Make sure the dough reaches all the way around and creates and smooth, flat layer.
  • Sprinkle the dough in the pan with 1/2 of the streusel mix and press it gently into the dough.
  • Then, add another 1/3 portion of the dough (half of what is left in the bowl) and place it around the pan, covering the streusel.
  • Add on the remainder of the streusel and then top it with the remaining dough.
  • Cover the gugelhupf pan with plastic wrap, a towel, or a plastic bag and place it somewhere warm to proof for 20-30 minutes.
  • Check the cake starting at 20 minutes, it should only rise to 1" below the top of the pan.

Baking

  • After the dough is proofed, uncover the pan and bake it in the preheated oven for 40 min, making sure to rotate it halfway through to ensure even browning.
  • Once baked, remove the pan from the oven and leave it to cool for 5 minutes on a wire rack.

Finishing Touches

  • While it cools, make the cinnamon sugar by stirring the cinnamon and sugar together. Then melt the butter.
  • After the cake has cooled for five minutes, carefully tip it out onto a second wire cooling rack.
  • Immediately brush the cake with the melted butter and then generously sprinkle with the cinnamon sugar.

Notes

This Coffee Cake Gugelhupf will stay good for 3-4 days in an airtight container at room temperature. To help prevent the slices from drying out, do not to cut a slice unless you are going to eat it.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 57g | Protein: 9g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 300mg | Potassium: 115mg | Fiber: 2g | Sugar: 20g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.

Post navigation

Bienenstich (German Bee Sting Cake)
Simple Raspberry Snack Cake Recipe

Related posts

German Butter Cake (Butterkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  June 2, 2021
by Red Currant Bakery  /  23 Comments

German Butter Cake (Butterkuchen)

Cherry Coffee Cake (Kirschkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  May 22, 2022
by Red Currant Bakery  /  18 Comments

Cherry Coffee Cake (Kirschkuchen)

Chocolate Mousse Torte | Schokomousse Torte
Afternoon Kaffee, Cake, Recipes  /  August 19, 2021
by Red Currant Bakery  /  16 Comments

Chocolate Mousse Torte | Schokomousse Torte

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Latest Recipes

  • Overhead view of a plum cake, dusted with powdered sugar and cut into slices.Plum Cake
  • Overhead view of a mohnkuchen cut into slices, dusted with powdered sugar, with some tipped over to show the poppyseed layer.Mohnkuchen (German Poppy Seed Cake)
  • Baked Lemon Cheesecake topped with lemon curd.Baked Lemon Cheesecake

Categories

About Me

Audrey Leonard - Owner of Red Currant Bakery

Hi my name is Audrey! I am a
passionate baker and a
professional photographer. I
started my baking blog as a way
to bring my love of the German
desserts, to the U.S. and share
them with others. I immediately
found a love of food photography
along the way and have turned
it into a career.

Follow Me

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Pages

  • Home
  • Recipes
  • Work with Me
  • About Me
  • Recipe Newsletter
  • Disclosure & Privacy Policy
  • Shop

Latest Recipes

  • Plum Cake
  • Rye Sourdough Bread
  • Mohnkuchen (German Poppy Seed Cake)
  • Cherry Hand Pies with Puff Pastry (Kirschtaschen)
  • Baked Lemon Cheesecake
  • Elara Pro by LyraThemes.com
  • Made by LyraThemes.com