Marmorgugelhupf (Marble Bundt Cake)

Marmorgugelhupf (marble bundt cake) is a traditional Viennese pastry. The name can be traced back to the Middle High German word “gugel” (hood) which describes the shape of this Viennese delicacy with beautiful marbling. During the period of Biedermeier the Gugelhupf went on its journey around the world, starting off in Vienna. Today, it is served at any time of day with coffee and tea. Emperor Franz Joseph loved the Marmorgugelhupf even for breakfast.

Ingredients:

250 g icing sugar
1 pinch of salt
8 g vanilla sugar
250 g butter, warm to the touch
1 dash of rum
5 eggs
150 g flour
100 g corn starch
5 g baking soda
40 g cocoa

butter and flour for mold
icing sugar for dusting

Preparation:

Beat the icing sugar, pinch of salt, vanilla sugar and butter until fluffy. Add a dash of rum. Fold in the eggs bit by bit.

Halve the mixture and place each half in a bowl. Mix flour with corn starch and backing soda. Also divide it in 2 bowls. Add cocoa to one of the bowls. Mix each mixture with one bowl of the base mixture.

Grease the Gugelhupf mold with butter, and dust with flour. Now fill the form alternately with the light and dark mixture. Pull a wooden spoon through the mixture to get the marble effect. Bake in a preheated oven at 180° C for about one hour.

Overturn the cake onto a cake rack and allow to cool. Dust with icing sugar.

Video: How to make marmorgugelhupf