Guglhupf

June 15, 2012 — 1 Comment

I remember my dad eating Guglhupf for breakfast when I was a kid – when I enquired as to why he was allowed to have cake for breakfast, he responded matter-of-factly this was a bread where he came from and he was just getting in touch with his roots – devastating because I wasn’t allowed to have it for breakfast because it was cake!

Knowing a little German it looks like you would pronounce it google-hoopf, but growing up we pronounced it coogloaf which has stuck

I could see how this might have originally started out as a bread that evolved into a dessert – I think it was concocted in Germany or Austria as a dessert (not a bread), and the ring cake dates back to the Romans (perhaps the bread connection)

This is a bit of a poor man’s version of the more classical types out there which are made with yeast and use cocoa to achieve more defined marbling – I’ve used dark chocolate instead so its a bit rougher round the edges but tastes better!

Following my father’s example I’ll be having a piece for breakfast tomorrow morning, but if that’s not your thing its a tidy afternoon-tea-kind-of-cake

I saw a lot of different versions on the web, I’m intrigued to attempt one with marzipan next time…

Ingredients:

185g unsalted butter

1x cup castor sugar

4x 50-70g eggs

1/2 cup milk

1x tsp vanilla extract

2x cups plain flour

3x tsps baking powder

1/4 tsp salt

180g dark chocolate grated (at least 60% cocoa)

Method:

Preheat oven to 180 degrees (355F)

Cream butter and sugar till pale, gradually adding eggs

Sift flour and baking powder then gradually add to mixture

Add milk and vanilla – give it a good go in the mixer

The consistency isn’t too wet and is quite elastic

Grease and sugar baba tin (make sure its well greased!)

Pour in slightly less than half of the mixture and level it out

Add grated chocolate (doesn’t need to be superfine)

Add remaining mixture carefully so as not to bring chocolate to the surface and then level it out

Bake for about 45-55 mins

Stand for 15mins before turning out

If you want to up the unhealthiness, once cooked and cooled, cover it with melted butter and dust with icing sugar

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One response to Guglhupf

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