Austrian Gugelhupf

Every Viennese Kaffeehaus worth its Sachertorte has a Gugelhupf on the counter. This is that cake.

It’s a yeasted affair, which means the crumb is lighter and more bread-like than a standard butter cake. Rich with a full cup of butter, four eggs, and a generous scattering of raisins, currants, and orange peel through every slice.

The dough rises twice, developing a tender, pull-apart texture that sits somewhere between brioche and pound cake.

Whole blanched almonds get arranged in a pattern on the bottom of the fluted mold, so when you turn the cake out, they crown the top like edible jewels.

A simple dusting of powdered sugar is all the finish it needs. Slice it thick, serve it with strong coffee, and pretend you’re in Vienna.

Kitchen Tips

• Make sure your milk is properly warm (not hot) when you bloom the yeast. Too hot and you’ll kill it. Too cool and it won’t activate. Aim for the temperature of a warm bath.
• Don’t rush the rises. The first 40-minute rise builds structure. The second hour-long rise in the pan develops the light, airy crumb.
• Tent the top with foil for the last 15 minutes of baking if the crust is browning too fast. The inside needs time to bake through without the outside burning.

Variations

• Marble Gugelhupf: Divide the batter in half and fold melted dark chocolate into one portion. Swirl both batters together in the mold.
• Rum-Soaked Fruit: Soak the raisins and currants in dark rum overnight before folding them in. The boozy fruit takes this from great to extraordinary.