We are excited to be sharing a recipe for a traditional German Gugelhupf cake.
Gugelhupf cake was traditionally served with coffee at breakfast or an afternoon tea and was often called the poor man’s cake. Doing a little research on this cake, I found that it was common in Germany and Austria. The cake is made in a Bundt or tube pan and there are countless variations of this recipe from marbled cakes to cakes containing fruits and nuts.
I did not have a copy of the recipe, but was thrilled to be able to track down a copy from my Aunt. She sent me a copy of her hand written recipe and I immediately recognized my Grandma’s handwriting. I had never made a cake from scratch before, and was a little intimidated to try it, but it was actually pretty easy to do.
It’s been over 30 years since I’ve had a slice of this cake, but it was just as delicious as I remembered it to be. The only thing missing that would have make this treat perfect, would be my Grandma sitting at the table with me.
- 1 cup Crisco or margarine
- 2 cups sugar
- 6 eggs separated
- 1-1/2 cups sifted all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons milk
- 2 teaspoons vanilla
- powdered sugar (optional)
- Cream shortening and sugar together, beat until light and fluffy
- Beat in egg yolks one at a time
- Mix & sift flour, salt & baking power
- Combine milk & vanilla flavoring
- Add flour mixture & milk alternately to butter mixture stirring in gently, but thoroughly
- Beat egg whites stiff but not dry, fold in thoroughly
- Spoon into well greased pan tube
- Bake at 350 degrees for about 1 hour or until cake tests done
- Cool in pan 10 minutes. Put on cake rack to cool.
- (optional) dust with powdered sugar