🇩🇪 Germany · Dessert
Gugelhupf (Bundt Cake)
By eatmundo · July 6, 2026
🇩🇪 DEThe elegant Gugelhupf is a classic German Bundt cake, often enriched with lemon zest, raisins, and almonds. Its distinctive fluted shape and delicate, airy crumb make it a beloved centerpiece for coffee and cake gatherings, offering a taste of comforting European baking tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Generously butter and flour a 2.5-liter (10-cup) Bundt (Gugelhupf) pan, ensuring all crevices are coated to prevent sticking – this is key for a clean release. Preheat your oven to 175°C (350°F).
- 2
In a large mixing bowl, cream together 200g (7 oz) of softened unsalted butter and 200g (7 oz) of granulated sugar using an electric mixer on medium-high speed for 5-7 minutes, until the mixture is light, fluffy, and pale yellow. Scrape down the sides of the bowl occasionally to ensure even creaming.
- 3
Add 4 large eggs, one at a time, to the butter-sugar mixture, beating well after each addition until fully incorporated. The mixture might look slightly curdled at first, but keep beating until smooth and emulsified.
- 4
In a separate bowl, whisk together 300g (10.5 oz) of all-purpose flour and 10g (2 teaspoons) of baking powder. Gradually add the flour mixture to the wet ingredients in three additions, alternating with 150ml (2/3 cup) of milk, beginning and ending with flour. Mix on low speed until just combined – avoid overmixing, which can lead to a tough cake.
- 5
Gently fold in the zest of 1 large lemon, 100g (3.5 oz) of raisins (which you can plump first in warm water or rum, then drain), and 50g (1.7 oz) of blanched, slivered almonds. Ensure they are evenly distributed throughout the batter.
- 6
Pour the batter evenly into the prepared Gugelhupf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
- 7
Let the Gugelhupf cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the rack to cool completely. Once fully cooled, dust generously with 2 tablespoons of powdered sugar for a classic, elegant finish. Slice and serve for a delightful coffee break treat.
Frequently Asked Questions
How do I know when my Gugelhupf is perfectly baked and not overdone?+
Bake for 50-60 minutes at 175°C (350°F). The cake is done when a wooden skewer inserted into the thickest part comes out clean and the top is golden brown.
What's the best way to prepare the Bundt pan to ensure the Gugelhupf doesn't stick?+
Generously grease all crevices of the Bundt pan with softened butter, then dust thoroughly with flour or fine breadcrumbs. Tap out any excess to ensure an even, non-stick coating.
Should I prepare the raisins and almonds in any special way before adding them to the batter?+
Soak raisins in warm water, rum, or Grand Marnier for at least 30 minutes to make them plump and prevent sinking. Use blanched, slivered, or coarsely chopped almonds for better texture.
My Gugelhupf turned out dense and heavy. What's a common mistake that causes this?+
A dense Gugelhupf often results from overmixing the batter, which overdevelops the gluten. Mix only until the ingredients are just combined to keep the cake light and airy.
🇩🇪 DEMundo Match
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