Coffee Cake Guglehupf

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

Gugelhupf is classic German, yeast raised, bundt cake and this Coffee Cake version is filled with streusel and topped with cinnamon sugar.

Prep Time45

Cook Time40

Proofing time1

Total Time2 25

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: cinnamon sugar, gugelhupf, Yeasted Dough

Servings:

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