Gugelhopf, Gugelhupf, Kugelhopf, Bundt cake, there are many names for this cake shape. Gugelhopfs have been around for ages in Switzerland and several other European countries; it’s said its origins are in Austria but most popular in France’s Alsace region. In Switzerland the most popular Gugelhopf shaped cakes are the sweet, raisin filled leavened Gugelhopf, its salty companion made with bacon, and the Marmor-Gugelhopf, a marbled cake with vanilla, chocolate and baking powder instead of yeast. The sweet leavened one with raisins is probably the most popular of the three and for me it’s the ultimate comfort food that brings me straight back to childhood. Cakes based on baking powder are great, but there’s something very special and comforting about a warm, leavened cake coming straight out of the oven. Unlike cakes made with baking powder, the leavened ones are best eaten on the same day.
- 500g plain flour
- 1 tsp salt
- 80g sugar
- 125g butter
- 2.5-3dl milk
- 2 eggs
- 30g fresh yeast or 10g dried yeast
- 200g raisins
- Some icing sugar
Mix the flour, sugar and salt. Add the yeast (crumbled up if using fresh yeast). Gently melt the butter and then add the milk to the pan. Warm up this mixture just to room temperature. Add the eggs and the milk-butter mixture to the flour and stir for 10 minutes, ideally with an electric mixer or kitchen machine as it’s hard work. Cover the bowl with a tea towel and let it prove for 1 hour.
Then add the raisins and stir. Grease your Gugelhopf mould with butter or oil and sprinkle with flour. Add the dough and let it rest for another hour.
Bake at 200C (390F) for 40-45 minutes.
Let it cool down, take the cake out of the mould and sprinkle with icing sugar.