Austrian Gugelhupf

Ingredients

• 1 cup dark raisins
• ¼ cup dark rum
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 4 whole large eggs
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 whole or 1 teaspoon vanilla bean or pure vanilla extract
• ½ cup whole blanched almonds
• 1.5 cups powdered sugar for glaze
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole milk

Instructions

1. 1

   Position a rack in the center of your oven and preheat to 350°F. Butter a 10-cup bundt pan generously, reaching into all the grooves and flutes, then dust lightly with flour and tap out excess — this ensures the delicate cake releases cleanly.

2. 2

   Pour 0.25 cup dark rum over 1 cup dark raisins in a small bowl. Let them soak for 10 minutes to plump and absorb the rum flavor, stirring occasionally.

3. 3

   Sift together 2 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon fine sea salt into a medium bowl. Set aside.

4. 4

   In a large bowl, beat 0.75 cup softened unsalted butter and 0.75 cup granulated sugar together with an electric mixer on medium-high speed for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air and creates a tender crumb.

5. 5

   Add 4 large eggs one at a time, beating on medium speed for about 30 seconds after each addition. Scrape down the bowl between eggs to ensure even mixing. The batter should look light and homogeneous.

6. 6

   If using a vanilla bean, split it lengthwise and scrape out the seeds with a knife, then add to the batter. If using vanilla extract, add 1 teaspoon now. Mix on low speed just until combined.

7. 7

   Add the flour mixture in three additions, alternating with the raisins and their soaking liquid. Start and end with flour: add one-third of the flour mixture, mix on low until just combined, then add half the rum-soaked raisins with about 1 tablespoon of their liquid, mix gently, repeat, finishing with the last third of flour. Mix only until you see no white streaks of flour — overmixing toughens the cake.

8. 8

   Roughly chop 0.5 cup blanched almonds into irregular pieces, about pea-sized or slightly larger. Fold them into the batter by hand with a rubber spatula, using a gentle scooping motion.

9. 9

   Pour the batter into your prepared bundt pan, smoothing the top gently with an offset spatula. The pan should be filled about two-thirds full.

10. 10

    Bake for 35-40 minutes until a wooden skewer inserted into the deepest part of the cake comes out clean or with just a few moist crumbs clinging to it. The top should be deep golden brown and spring back lightly when you tap it with a finger.

11. 11

    Let the cake cool in the pan for 10 minutes — you should hear the cake shrink slightly away from the sides as it cools. This makes unmolding easier and prevents cracking.

12. 12

    Run a thin knife around the outer edge and the center tube of the bundt pan, tilting the pan as you work to loosen the cake. Place a wire cooling rack over the pan, flip quickly and confidently, and lift the pan away. If the cake sticks, gently tap the bottom of the pan and try again. Let the cake cool completely on the rack, at least 1 hour.

13. 13

    Whisk together 1.5 cups powdered sugar, 2 tablespoons fresh lemon juice, and 2 tablespoons whole milk in a small bowl until smooth and pourable — the glaze should coat the back of a spoon but still drip slowly. Add more milk a teaspoon at a time if it's too thick, or more sugar if it's too thin.

14. 14

    Place the cooled cake on a serving plate or cake stand. Slowly pour the glaze over the top, letting it cascade down the ridges and sides naturally — resist the urge to spread it with a spatula, as the rustic drape is part of the cake's charm.

15. 15

    Allow the glaze to set for 15 minutes before slicing. Serve at room temperature with strong coffee or tea — a slice of Gugelhupf is traditionally enjoyed with both for celebration or elevenses.

Tools you’ll need

• 10-cup bundt pan
• electric mixer with bowl
• medium mixing bowl
• large mixing bowl
• small bowl
• fine-mesh sieve or sifter
• rubber spatula
• offset spatula
• wooden skewer
• wire cooling rack
• thin knife
• whisk
• measuring cups and spoons
• oven thermometer (optional but recommended)

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