Gugelhupf

5 from 3 votes

A cake that is so simple but so good, this gugelhupf is a yeast leavened cake, subtly flavored, and the perfect coffee partner.

Prep Time20

Cook Time40

Proofing time45

Total Time1 45

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: Bundt Cake, yeast, Yeasted Dough

Servings:

Calories: 259kcal

Equipment

Bundt or Gugelhupf Pan

Ingredients

Dough

200 grams dried cranberries or dried cherries, raisins, or dried currants
425 grams ap flour
150 grams granulated sugar
12 grams instant yeast
175 milliliters whole milk luke warm
2 eggs room temperature
200 grams butter softened plus extra for lining the pan
1 teaspoon vanilla extract
1 lemon zested
50 grams powdered sugar for dusting

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Instructions

Prepare the dried fruit

Pour your dried fruit of choice into a medium heat safe bowl.
Pour enough hot water (it doesn't need to be boiling) over the fruit to cover the fruit and let it sit while you prepare the dough.

Make the dough

In the bowl of a stand mixer add in the flour, sugar, and yeast. Whisk the dry ingredients to combine.
Add in the eggs, butter, warm milk, vanilla, and lemon zest.
Use the dough hook attachment to knead the dough for about 10 minutes on medium low speed to fully combine all ingredients.
Drain the steeping dried fruit and pour the fruit into the mixing bowl with the yeasted dough.
Use the dough hook to briefly knead the fruit into the dough until it is evenly distributed.
Grease a bundt or gugelhupf pan with butter by brushing softened butter onto every surface of the interior of the pan.
Scoop the soft and sticky dough out of the mixing bowl and evenly distribute it around the pan. Cover the pan and leave somewhere warm (not hot!) to proof.
Preheat the oven to 350 F and place a rack in the center of the oven.

Proof and Bake

The dough should proof for about 45 minutes (maybe a little more or a little less depending on the temperature of your room and ingredients). The dough should have doubled in size.
Once proofed and the oven has preheated, place the pan into the oven and bake for 35-45 until the top is golden brown.
Rotate the cake after 25 minutes to allow it to bake and brown evenly.
Once the surface is golden brown, remove the pan from the oven and place on a cooling rack for 10 minutes.
After 10 minutes have passed, place a second cooling rack upside down onto the top of the bundt pan.
Hold onto both cooling racks, sandwiching the bundt pan in between and quickly flip so that the bundt pan is now right side up.
Remove the top cooling rack and give the bundt pan with the bottom cooling rack, a couple of firm taps onto the counter. You will feel the cake release.
Remove the bundt pan and leave the gugelhupf to cool fully before dusting with powdered sugar and serving.

Notes

This gugelhupf is best eaten the day it is baked but you can also store it in an airtight container at room temperature or in the fridge. To re-fresh the cake, lightly toast it in a pan with a little butter to brown both sides.

The dough does not need to be needed as long as most yeasted doughs, by keeping a soft and sticky texture the cake, will have a nice soft crumb texture once baked rather than that of bread.

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