Description
Locker-luftiger Gugelhupf mit goldbrauner Kruste, herrlich saftig und zart. Feines Vanillearoma trifft auf dezente Süße, optional durchzogen von schokoladigen Kakaowirbeln. Perfekt für Genießer.
Ingredients
Scale
- 3 cups (250 ml each) all-purpose flour
- 1.5 cups granulated sugar
- 1.5 cups milk
- 1.5 cups vegetable oil
- 1.5 packets baking powder
- 2 packets vanilla sugar
- 5 eggs
- Optional: cocoa powder (for marbling or chocolate flavor)
Instructions
- Preheat your oven to 180°C (356°F). Prepare a Gugelhupf (bundt) cake pan by thoroughly greasing it with butter or oil, then dusting it evenly with flour. This will help prevent the cake from sticking and ensure easy removal after baking.
- In a large mixing bowl, add the eggs, granulated sugar, and vanilla sugar. Whisk or beat with a hand mixer until the mixture is pale, creamy, and slightly increased in volume. This ensures a light and airy cake texture.
- Pour in the milk and vegetable oil. Mix until well combined and the batter is smooth.
- In a separate bowl, combine the flour and baking powder. Sift the mixture to remove any lumps and to aerate the flour.
- Gradually add the sifted flour and baking powder mixture to the wet ingredients, mixing continuously to avoid lumps. Stir until a smooth, homogeneous batter forms.
- If you wish to make a marbled (two-colored) Gugelhupf, separate about one-third of the batter into another bowl. Add cocoa powder to this portion and stir until the color is even and the cocoa is fully incorporated.
- Pour the light (vanilla) batter and the cocoa batter alternately into the prepared Gugelhupf pan, creating layers or swirls as you go. You can use a fork or skewer to gently swirl the batters together for a marbled effect if desired.
- Smooth the top of the batter with a spatula to ensure even baking.
- Place the pan in the preheated oven and bake at 180°C (356°F) for approximately 30 minutes. Begin checking for doneness after 25 minutes by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean or with only a few crumbs, the cake is done.
- Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then carefully invert the pan onto a wire rack and let the cake cool completely before slicing and serving.
Notes
If you do not have a Gugelhupf or bundt pan, you can use a regular cake pan—just adjust baking times as needed. The ‚cup‘ measurement refers to a 250 ml cup; you can use any cup or mug of this size for all ingredients for easy measuring. For extra flavor, you can add a pinch of salt or a bit of lemon zest to the batter. The cake keeps well for several days if wrapped tightly or stored in an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
