I like Gugelhupf

Gugelhupf , Gugelhopf  kuglóf, kuglof, kouglof, guguluf, and even bábovkababka are all names for a cake, a  southern German, Austrian, Swiss and Alsatian certain type of marble or Bundt cake (thank you Wikipedia).


This cake is made of soft yeast dough and it typically (and importantly!) contains brandy, rum or cherry liqueur.

There are many recipes for this cake, here is one of them:

  • 560gr (4 cups) flour
  • 25gr (1/2 cubes) yeast
  • 240ml (1 cup) milk, at room temp
  • lemon zest
  • vanilla extract or ground beans
  • 3 eggs
  • 220gr (1 cup+1 tbs) sugar (you can go up to 250gr if you prefer sweeter cakes)
  • 100gr (2/3 cup) raisins
  • 50gr (1/4cup) candied orange peel, chopped
  • 1/4cup brandy or rum
  • 75gr (3/4 cup) almonds, chopped or almond slivers
  • 200gr butter  (4/5cup), at room temp
  • 1/2 tsp salt

Place the dried fruit in a bowl with the rum and set aside. Mix the yeast into the flour in a mixer fitted with a spiral hook. Add the sugar, eggs, milk lemon zest, vanilla and rum from the dried fruits (without the fruits) to the flour and mix until a dough is formed. Add the soft butter and the salt, mix for 5 minutes, to get a nice sticky and soft dough. Put in nuts and dried fruits, then mix until they are combines.

If you choose to use a typical babka/ Gugelhupf mold, you will need to generously and carefully (!) butter the pan. I use a silicone mold, which usually works great. Put some almond slivers on the bottom of the mold (which becomes the top of the cake).  Place the dough in the mold (this recipe should fill 2/3 of a big mold, don’t fill a mold more than 2/3). Let the dough rise, while covered in nylon or a wet towel until it reaches the surface of the mold. Bake at 180°C for 40min.


Let the cake cool down and carefully release it from the mold. Let it cool before you slice it otherwise it will get dry too fast.

Enjoy this not too sweet cake as breakfast or afternoon coffee/ tea time.


Comments and commentaries:

  • This cake doesn’t stay fresh for long. Eat it or freeze it while fresh (I think up to 2 days  without freezing is okay).
  • You cannot let it rise in the fridge over night. It just didn’t rise for me. It has, however, risen after I took it out of the fridge so preparing the dough in advance does work (I guess it will hold about a day).
  • Of course it can be bakes in small molds, made with different dried fruit or chocolate etc. Do whatever you like. I like it best with citrus flavors.


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3 Responses to I like Gugelhupf

  1. נטלי says:

    The cake looks absolutely delicious! And I really like the pics too 🙂


  2. אורנה says:

    great pics!

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