Gugelhupf – one of the most famous Austrian cakes. Traditionally, gugelhupf is served at breakfast, but it is also perfect for an evening tea party. Initially, it was a dessert for ordinary Austrians, but in the 19th century, Emperor Franz Joseph made it fashionable in bourgeois tea salons. The emperor loved this cake so much that he ate it almost daily. Soon, Viennese housewives began to prepare gugelhupf for special occasions, and at Christmas, they would serve it with lavish decorations of candles and chocolate figures.
INGREDIENTS
250 g flour
5 eggs
250 g room temperature butter
250 g powdered sugar + a little for dusting
30 ml milk
40 g raisins
10 g baking powder
2 g vanilla extract
2 g grated lemon zest
STEP-BY-STEP RECIPE
Step 1
Wash the raisins and soak them in hot water for 1 hour, then dry them with paper towels. Mix the flour, raisins, and baking powder.
Step 2
Preheat the oven to 170 °C. Grease and flour the Gugelhupf mold.
Step 3
In the bowl of a stand mixer, beat the butter, powdered sugar, vanilla extract, and lemon zest until light and creamy. Add the eggs one at a time, beating well after each addition. Reduce the speed of the mixer, pour in the milk, and mix.
Step 4
Remove the bowl from the machine, add the flour and raisin mixture, and mix with a silicone spatula until the flour and batter are fully combined.
Step 5
Pour the batter into the mold, filling it up to 3/4 full. Place the cake in the middle of the oven and bake for about 45–60 minutes. Check for doneness with a wooden skewer.
Step 6
Invert the mold onto a rack and gently release the cake. Dust the hot gugelhupf with powdered sugar. Allow to cool completely.
