A Gugelhupf is a typical yeast cake from the French Alsace region.
I got the recipe from my mother. She brought it back from a hiking trip in Alsace; where the people like to enjoy it with a glass of white wine in the evening. My kids loved it after school for tea. This year I made it for my niece’s birthday. She doesn’t really have a sweet tooth and never eats these sweet decorated cakes but always insists on a cake for her birthday. So, the Gugelhupf was a perfect alternative. For her I decorated the cake with candles and sugarhearts.
Recipe
500 g flour
200 g butter
100 g sugar
¼ ltr. milk (handwarm)
½ teaspoon salt
25 g yeast
2 eggs
50 g raisins (optional)
50 g almonds
Dissolve the yeast in the handwarm milk. Mix all ingredients to a smooth dough – axcept raisins and almonds. Let the dough rest for about 1 hour at room temperature. Meanwhile let the raisins soak in some handwarm water. Butter the Gugelhupf tin and decorate in every second bulge of the tin an almond. Take the raisins out of the water and add them to the dough. Put the dough into the tin and let it rest again for about 30-60 minutes.
Preheat the oven to 180° C.
Bake the Gugelhupf for 45 minutes.
Decorate the cake with some icing sugar.
