I love baking Gugelhupf aka. bunst cakes. They are not particularly exciting compared to other highly decorated cakes, to be honest, but for me, they are perfect. So easy to make, and I just love the shape. »Less is more« is something that applies here for sure ;) This Nut & Biscoff Gugelhupf may look a bit simple (and for some probably boring) – I can understand that – but the flavors are sooo god! Absolutely delicious!
Not every Gugelhupf is the same. Of course, there are bundt cake recipes that are not the best. Some recipes will create cakes that dry out quickly. That’s something you want to avoid. There is nothing worse than a cake you can only eat with a glass of milk or coffee on the side. U know… those cakes that feel like you’ve bitten into compressed sand ;P
This one here can be enjoyed without any drinks on the side. Maybe a fork and a plate. That would be nice if it was served with those things… but no liquid needed to make this cake edible ;P Because of the nuts, all those eggs and the Biscoff spread, the cake here is extremely light and moist (yes, I said MOIST) at the same time. The inspiration for this cake is actually a well-known Spanish cake you might know: Tarta de Santiago. If you haven’t tried that one so far – change that immediately! So good!
This bundt cake and the Spanish almond cake are very similar when you look at the ingredients. The recipe needed some changes to work as a Gugelhupf though. If you baked bundt cakes before you know they can be a bit tricky sometimes. If your batter does not have the right consistency and your baking tin does not release the cake smoothly… disaster ;P Something you want to avoid at all cost, right?
A slightly longer baking time can make a bundt cake more stable, but that often results in a drier cake. Not a problem with this cake here. All those nuts pretty much guarantee a great texture – even when baked a bit longer than needed. To be totally safe, I recommend using a silicone bundt cake mold. It’s in general a good idea for bundt cakes. Much easier to handle and less risk of ending up with half a cake in your hands and the other half still in the mold/baking tin ;P
I got much more bundt cake recipes here on the blog and, of course, more recipes where nuts are used. You always get a great texture with ground nuts ;) Two of my favorites: a simple Tyrol Nut Gugelhupf and a Hazelnut & Almond Streusel Coffee Cake. Both really delicious!
INGREDIENTS / ZUTATEN
5 medium eggs
3/4 cup (150g) sugar
7 oz. (200g) ground blanched almonds
2.5 oz. (70g) ground hazelnuts
1 tsp. ground cinnamon
2 tbsp. vanilla liqueur
2 tbsp. Biscoff spread
some confectioners’ sugar for dusting (optional)
5 Eier (M)
150g Zucker
200g Mandeln, blanchiert & gemahlen
70g Haselnüsse, gemahlen
1 TL Zimt
2 EL Vanille Likör
2 EL Biscoff Aufstrich
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease a bundt cake pan and set aside.
2. Add the eggs to a large bowl and mix on medium-high until very light and fluffy. Increase the speed and gradually add the sugar. Continue mixing for 1-2 minutes until the volume has multiplied, and the mixture is thick and glossy. Mix the ground almonds with the hazelnuts and cinnamon, then add together with the vanilla liquor to the bowl and fold in very carefully. Try to keep as much volume as possible.
3. Warm the Biscoff spread in the microwave for a few seconds to soften it (it should not be liquid/runny). Pour the batter into the prepared cake pan and smooth out the top. Spread the soft Biscoff on top and slightly mix with the batter (e.g., with a spoon). Bake the Gugelhupf for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out (almost) clean. Remove the cake from the oven and leave to cool in the pan for a while, then carefully flip it and remove the cake from the pan. Let cool down completely. Dust with some confectioners’ sugar before serving (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform gut einfetten und zur Seite stellen.
2. Die Eier in die Schüssel einer Küchenmaschine geben und bei mittlerer Geschwindigkeit hell und luftig aufschlagen (geht auch mit dem Handrührer). Die Geschwindigkeit erhöhen und den Zucker langsam einrieseln lassen, dann die Mischung für etwa 1-2 Minuten aufschlagen, bis sich das Volumen vervielfacht hat und die Masse schön dick geworden ist. Als Nächstes die gemahlenen Mandeln mit den Haselnüssen und dem Zimt vermischen, dann zusammen mit Vanille Likör in die Schüssel dazugeben und sehr vorsichtig unterheben – es sollte so viel Volumen wie möglich erhalten bleiben.
3. Den Biscoff Aufstrich einige Sekunden in der Mikrowelle erwärmen, damit er etwas weicher (aber nicht flüssig) wird. Den Teig in die vorbereitete Form füllen und den weichen Biscoff Aufstrich darauf verteilen. Mit einem Löffel ein wenig (und vorsichtig) unter den Teig mischen. Den Gugelhupf dann für etwa 45-55 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und den Kuchen erst herausnehmen, wenn der Zahnstocher (fast) sauber herauskommt. Den Gugelhupf aus dem Ofen nehmen und einige Zeit in der Form abkühlen lassen, dann vorsichtig stürzen und aus der Form lösen. Komplett abkühlen lassen. Vor dem Servieren nach Belieben noch mit etwas Puderzucker bestäuben (optional).
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Here is a version of the recipe you can print easily.
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Nut & Biscoff Gugelhupf
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
This is the perfect cake for a coffee date with family or friends – a fluffy delicious Nut & Biscoff Gugelhupf. Great texture and easy to prepare.
Ingredients
5 medium eggs
3/4 cup (150g) sugar
7 oz. (200g) ground blanched almonds
2.5 oz. (70g) ground hazelnuts
1 tsp. ground cinnamon
2 tbsp. vanilla liqueur
2 tbsp. Biscoff spread
some confectioners’ sugar for dusting (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Grease a bundt cake pan and set aside.
2. Add the eggs to a large bowl and mix on medium-high until very light and fluffy. Increase the speed and gradually add the sugar. Continue mixing for 1-2 minutes until the volume has multiplied, and the mixture is thick and glossy. Mix the ground almonds with the hazelnuts and cinnamon, then add together with the vanilla liquor to the bowl and fold in very carefully. Try to keep as much volume as possible.
3. Warm the Biscoff spread in the microwave for a few seconds to soften it (it should not be liquid/runny). Pour the batter into the prepared cake pan and smooth out the top. Spread the soft Biscoff on top and slightly mix with the batter (e.g., with a spoon). Bake the Gugelhupf for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out (almost) clean. Remove the cake from the oven and leave to cool in the pan for a while, then carefully flip it and remove the cake from the pan. Let cool down completely. Dust with some confectioners’ sugar before serving (optional).
Notes
Let’s get baking!
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