Gugelhupf

Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 418 Calories

Ingredients

• ¾ cup white sugar
• ⅓ cup raisins
• 1 ¼ cups confectioners' sugar
• 2 teaspoons vanilla sugar
• 2 cups all-purpose flour, sifted
• 3 teaspoons lemon zest
• 3 large eggs, at room temperature
• 4 large egg whites, at room temperature
• 4 large egg yolks, at room temperature
• 1 ⅓ cups unsalted butter, at room temperature
• 2 tablespoons confectioners' sugar for dusting

Recipe Instructions

Step 1

Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.

Step 2

Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.

Step 3

Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.

Step 4

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.