Styrian Gugelhupf
Moist batter, nutty pumpkin seeds, and a delicate cocoa marble – this Gugelhupf is guaranteed to succeed and makes everyone happy. Perfect for afternoon coffee or a sweet treat in between.
Difficulty: easy Total time: 1 h Portions: 12
Dessert with Steirermehl
Gugelhupf
- 300 g Steirermehl
- 4 eggs
- 200 g soft butter
- 300 g granulated sugar
- 1 pkg vanilla sugar
- 13 g baking powder
- 100 ml warm water
- 20 g baking cocoa
Preparation
First, separate the eggs and beat the egg whites until stiff, then set aside. In a large bowl, beat the soft butter together with the egg yolks, granulated sugar, and vanilla sugar until fluffy. In a separate bowl, thoroughly mix the Steirermehl and baking powder together. Alternately fold this mixture and the beaten egg whites carefully into the butter-egg mixture, so a light, airy batter forms.
Meanwhile, thoroughly grease and flour a Gugelhupf (bundt) pan. Pour about two-thirds of the batter into the prepared pan. Mix the remaining third of the batter with the sifted baking cocoa, then spoon it over the light batter. Lightly marble the batter with a fork to create the typical pattern.
Bake the cake in the preheated oven at 180 °C (355 °F) conventional heat for about 45 to 50 minutes. After the skewer test, let the Gugelhupf cool in the pan for about 15 minutes before carefully turning it out.
Don't tell anyone
For an especially moist Gugelhupf, all ingredients should be at room temperature. Fold the beaten egg whites in gently rather than stirring, so the batter stays nice and light. To make it easy to turn the cake out of the pan later, be sure to grease the Gugelhupf pan thoroughly and flour every corner well.
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