Individual Sized Gugelhupf Cakes
Gugelhupf Cake Recipe
This Gugelhupf cake is made with yeast instead of baking powder and the difference in flavour is wonderful. The yeast is easy to use and I promise worth trying. My original recipe is a very large full sized cake but for today’s post I updated the recipe to these make individual size Gugelhupf cakes.
This cake is delicious served warm with ice cream for coffee. But I prefer to eat it plain in the morning with coffee.
What is a Gugelhupf Cake?
Gugelhupf cake is a special cake that comes from Europe, Germany, France, Austria and Switzerland all claim it originated there. Its a German bread cake made for Christmas with raisins butter egg yoke, and yeast. Its a very old traditional cake recipe and if you haven’t tried it your in for a treat.
Traditionally its served with a hot beverage, with tea during the day. Its not meant to be eaten as a after dinner dessert.
Gugelhupf Christmas Cake Ingredients
- 1/2 cup raisins
- 1/2 cup currants
- 1 tbsp rum (optional)
- 2 tbsp flour
- 3/4 tsp yeast
- 1/2 cup sugar
- 1/3 cup warm milk
- 1 cup butter
- 1 tsp vanilla
- 4 large eggs
- zest of one lemon
- pinch of salt
- icing sugar
Step 1 – Preparation
Grease either individual gugelhupf cake pan, or a large gugelhupf cake pan. You can use a bundt cake pan, or an angel food cake pan as well. As long as the cake pan as long as it has a center tube to the pan.
Step 2 – Softening the Dried Fruit
Add 1/2 cup raisins and 1/2 cup currants to a small bowl. Cover with the rum (optional) and boiling water let stand until the water is cool. Drain off the water and place the raisins and current onto a towel to dry.
Step 3 – Making the Cake Batter
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Sift 3 cups of flour into a large mixing bowl. Make a large well in the center of the flour. Warm up 1/3 of a cup of milk in the microwave until warm, pour half of the milk into the well. Then add 3/4 tsp yeast, 1/4 cup of sugar. Stir the yeast, milk, and sugar together in the well and the incorporate a little bit of the flour.
Set in a warm place and let rise for 20 minutes.
Melt 1 cup of butter in a medium sized saucepan, let cool a bit so you don’t inadvertently cook the eggs. A 1 tsp vanilla, 4 eggs, 1/4 cup sugar, a pinch of salt, and the lemon zest. Pour the buttery mixture into the yeast mixture.
Add the raisins and currants. Stir the mixture very well until well incorporated. You will find the dough kind of sticky. Spoon the dough into your baking pan.
Cover the pan with a towel, place in a warm place and let rise for 40 minutes. Preheat the oven to 350F and bake for about 20 minutes until golden.
If you want to serve it as a cake full size cake, spoon into a bundt cake pan and let bake for 50 minutes.
Serving Gugelhupf Cake
Sprinkle with icing sugar and serve with coffee or tea.
Individual Sized Gugelhupf Cakes
Ingredients
- ½ cup currants
- 1 tbsp rum optional
- 2 tbsp flour
- ¾ tsp yeast
- ½ cup sugar
- ⅓ cup warm milk
- 1 cup butter
- 1 tsp vanilla
- 4 large eggs
- zest of one lemon
- pinch of salt
- icing sugar
Instructions
- Step 1 – Preparation
- Grease either individual gugelhupf cake pan, or a large gugelhupf cake pan. You can use a bundt cake pan, or an angel food cake pan as well. As long as the cake pan has a center tube to the pan.
- Step 2 – Softening the Dried Fruit
- Add 1/2 cup raisins and 1/2 cup currants to a small bowl. Cover with the rum (optional) and boiling water let stand until the water is cool. Drain off the water and place the raisins and current onto a towel to dry.
- Step 3 – Making the Cake Batter
- Sift 3 cups of flour into a large mixing bowl. Make a large well in the center of the flour. Warm up 1/3 of a cup of milk in the microwave until warm, pour half of the milk into the well. Then add 3/4 tsp yeast, 1/4 cup of sugar. Stir the yeast, milk, and sugar together in the well and the incorporate a little bit of the flour.
- Set in a warm place and let rise for 20 minutes.
- Add the raisins and currants. Stir the mixture very well until well incorporated. You will find the dough kind of sticky. Spoon the dough into your baking pan.
- Cover the pan with a towel, place in a warm place and let rise for 40 minutes. Preheat the oven to 350F and bake for about 20 minutes until golden.
- If you want to serve it as a cake full size cake, spoon into a bundt cake pan and let bake for 50 minutes.
Other Special Christmas Dessert Ideas
No Bake Chocolate Cheesecake for Special Occasions
You can make this no bake chocolate cheesecake on its own, or take it to an entirely different level by adding a spectacular chocolate cake collar. This is a dessert recipe meant to impress.
I have only ever tried Gugelhupf once, in Austria, it was at a Bed & Breakfast outside of Salzburg. I remember them not being overly sweet (which I liked) and I am happy to see that in your recipe you have the sugar under control:)
That must have been amazing. I imagine Salzburg to be stunning. This recipe is one of my favorites that I only make at Christmas and its a nice change from all the ooey gooey desserts.
Oh yes! I am totally going to make them. They look every so delicious! Merry Christmas to you and yours! xo
Hi Carolann I expect you’re going to have a wonderful Christmas with your granddaughter. Enjoy, enjoy, enjoy.
I haven’t heard of these cakes before!! I love the sound of them though and will have to make them for sure!! Love your mini bundt cake tin too!! Have been looking for one forever!!
Hi Sam. These cakes are so different I am sure you will enjoy them. I made a point to look for different baking pans while in the USA.
Dang, and to think I may have missed tasting these this week. They’re so festive and sound delicious! Pinned
Hi Marie: I hope everyone in your house is feeling better and we can arrange something in January. It just needs to warm!!!! up.
I have never heard of gugelhupf cakes but they sure do look good.
Hi Debra. I love them because they are made with yeast. It is a different type of dessert, lots of flavour and not very sweet. They are one of my personal favorites.