Already from one Gugelhupf cake heard? No? Then it’s time.
This “cake” is your solution to a hell of a lot of problems:
- You’re in the mood for cake, but you don’t actually want to bake a “real” cake because it’s too much effort and too difficult for you.
- You think these great confectioners are great on Instagram, but neither buttercream nor fondant appeal to you in real life…
- You want to surprise someone and maybe even impress them a little.
- You want to bring cake, but you don’t have any refrigeration facilities.
- You’re really craving juicy cake.
- You need a cake that is still super moist and delicious even after a few days.
- You want to use/cheat vegetables very discreetly. Vitamins and stuff…
Welcome to the perfect solution: The Gugelhupf cake!
Three floors consisting of three different, delicious bundt cakes (I would find hops as a plural more suitable…), each one more delicious than the other! And with the right decoration, this “cake” really steals the show! Without any cream or wild decorative techniques.
Because let’s be honest: it should be delicious, but uncomplicated is also really nice…
And as a final highlight (I know, a great cake is actually enough…) I even sneaked “healthy” vegetables into each Bundt cake. It tastes delicious and is also chic for a clear conscience!
The The basis is a pumpkin bundt cake with a lot of oomph from spices. Nowadays we simply call it “Pumpkin Spice”, which in this case means a decent amount of pumpkin puree and a real dash of “Pumpkin Spice” spice mixture. The vegetables make the pumpkin spice bundt cake fantastically juicy.
The medium Gugelhupf is an ULTRA-chocolaty chocolate Gugelhupf with beetroot. Yes, you read that right. Chocolate and beetroot are a perfect team. And don’t worry: you can’t really taste the vegetables here either. But it does what it’s supposed to: support the chocolate and ensure long-lasting juiciness. Perfect for all chocolate fans!
And let’s get to it Top floor: An apple and parsnip bundt cake. I know, now I’m completely crazy ;-)! But here too, apple and parsnip are simply a fantastic pair! Fruit and vegetables are even freshly grated here. Great class! Swear!
But now I come to the real reason why I’m so excited about baking: A very dear blogger friend is celebrating her 21st year of food blogging. So gross. I even start baking (which I hate doing much more than cooking, as you know), because dear Zorra wanted “cakes”. So I really hope that counts! Happy blog birthday! <3 I wish you (and all of us who love your recipes) that you continue like this for many years to come!
And for everyone else: whether you bake the triple or just choose one of these bundt cakes – be sure to bake them! All three of them have been tried and tested (as always before I publish anything here) and really delicious!
So let’s get the bundt cakes on!
Another small note: Vegetable purees are made for the pumpkin spice bundt cake and also the chocolate beetroot bundt cake. Here you can make your own like I did, although (as stated in the recipe) I make significantly more than I need for the Bundt cake and stock up on my frozen supplies or I can also use pre-cooked beetroot and ready-made pumpkin puree, if available.
You can also change the Bundt cake sizes in the same way: simply increase or decrease accordingly and you can bake it the way you like!
And now: Happy baking!
Recipe for the Gugelhupf cake:
Pumpkin Spice Bundt Cake Recipe (Base Below):
(based on an idea by Cynthia Barcomi)
Ingredients for a classic Bundt cake pan:
For the pumpkin puree:
1 butternut squash weighing 1 kg
(alternatively 300 g ready-made pumpkin puree)
For the dough:
250 g soft, room temperature butter
300g brown sugar
3 eggs (size S)
300 g pumpkin puree
400 g wheat flour (Type 405)
2 tsp baking soda
3 tsp pumpkin spice spice mix (homemade or purchased)
some butter to grease the mold
For the casting:
100g powdered sugar
2-3 tbsp orange juice
2 tsp cinnamon powder
optional: edible gold powder
Preparation:
First make the pumpkin puree: To do this, peel the pumpkin, cut it in half and scrape out the seeds and threads using a spoon. Then cut it into cubes that are as large as possible and cook in boiling water until soft. Strain the pumpkin cubes and puree until completely smooth. Allow the finished puree to cool, remove the required amount and use the rest for something else or freeze until completely cooled. Cover the remaining puree and set aside.
For the pumpkin spice bundt cake, beat the butter and sugar for a few minutes in a food processor or hand mixer. Add the eggs and continue beating. Now fold in the pumpkin puree with a spatula.
Sift the flour and baking soda through a sieve and add the pumpkin spice seasoning mixture. Now just fold in quickly with the dough spatula and mix.
Preheat the oven to 180 degrees top and bottom heat.
Thoroughly butter a classic Bundt cake pan. Pour in the dough and then bake the pumpkin spice bundt cake in the oven for approx. 55-60 minutes. Depending on the oven, the baking time can vary, so be sure to test the sticks with a clean wooden skewer. If no more dough sticks, the cake is finished baking.
Take the cake out of the oven, carefully turn it out after a few minutes and let it cool.
Carefully covered, the Bundt cake can easily be stored for a few days (as soon as it has cooled completely) without losing its aroma.
Before enjoying, make a glaze from powdered sugar, juice and cinnamon and spread it over the cake. If you want, you can dust some gold powder over it. Looks a little nicer without doing too much work.
Recipe for chocolate beetroot bundt cake (second/middle tier)
Ingredients for half a bundt cake tin / 16 cm (double the ingredients and it becomes a classic bundt cake):
For the beetroot puree:
2 fresh beets
(alternatively 100 g ready-made beetroot puree)
For the dough:
150 g soft, room temperature butter
150 g brown coconut blossom sugar (alternatively muscovado sugar or brown sugar)
2 eggs (size S)
1/2 teaspoon ground vanilla pod (alternatively: some scraped-out pulp from a fresh vanilla pod)
150 g wheat flour (Type 405)
20 g cocoa powder (not Kaba!)
1 tsp baking powder
1 pinch of salt
100 g beetroot puree
50 g chocolate chips (alternatively: coarsely chopped dark chocolate)
some butter to grease the mold
For the casting:
100 g dark chocolate couverture
1/2 tsp coconut oil
Preparation:
To make the vegetable puree, first peel the beetroot tubers and cut them into coarse pieces. Cook the beetroot in boiling water until soft. Then strain and puree thoroughly. Allow the finished beetroot puree to cool. Cover and set aside as much puree as needed for the hupf. Use the rest for something else or add it to the stock in the freezer.
For the chocolate beetroot bundt cake, beat the butter, sugar and eggs using a food processor or hand mixer. Add vanilla. Sift flour, cocoa and baking powder into this mixture. Add salt, beetroot puree and chocolate chips and fold everything in carefully with the spatula. Just mix until a homogeneous dough is formed and there are no more pockets of flour to be seen.
Preheat the oven to 180 degrees top and bottom heat.
Thoroughly grease a Bundt cake tin with butter and then pour the cake batter into it. Bake the Bundt cake for approx. 50-60 minutes. Depending on the oven, the baking time may vary. Please keep an eye on the cake and do a stick test if necessary.
Then take it out of the oven and carefully turn it out after five minutes.
If the chocolate beetroot bundt cake is covered after it has cooled completely, it will keep for a few days without any problems. Before serving, melt the couverture and mix with the coconut oil. Pour this icing over the cake. The coconut oil ensures that the icing does not become completely hard, but rather remains a little creamy.
Recipe for the apple and parsnip bundt cake (top floor)
Ingredients for four mini bundt cake tins of 10 cm each:
For the dough:
150 g soft, room temperature butter
150g sugar
2 eggs
1 pinch of salt
150 g wheat flour (Type 405)
1 tsp baking powder
1 tsp ground cinnamon powder
1 fresh parsnip (approx. 80-100 g)
1 large, fresh apple (e.g. Braeburn, more sour variety)
some butter to grease the cake pan
For the casting:
50g powdered sugar
some water
optional: some dried apple slices
Preparation:
For the dough, beat the butter and sugar with a food processor or hand mixer until fluffy.
Then add the eggs and salt and continue stirring.
Sift the flour with baking powder and cinnamon over it.
Then remove the greens from the parsnips. Peel both the parsnip and the apple. Then remove the core from the apple. Grate the parsnip and apple as finely as possible on a kitchen grater and immediately use the spatula to fold the grater into the prepared dough.
Preheat the oven to 180 degrees top and bottom heat.
Grease the inside of the Bundt cake tins thoroughly and pour in the prepared dough. Bake the apple and parsnip bundt cake for about 30-45 minutes. Be sure to do the chopstick test here too.
Let the cake cool completely. The same applies here: Covered and cooled, the cake can be stored for a few days.
Before serving, mix the powdered sugar and water into a fairly firm icing and use it to coat the cake. If you want, you can add a few apple slices on top.
Bon appetit!
Notes: See above (above the recipe)!
