I always look for new things to bake for Easter. I just love that holiday! It’s better than Christmas I think – it’s fun, people gather, eat a lot but unlike Christmas, you can do that all outside in the sun normally :) So this cake is one of my new favorites for an Easter Brunch. Nice flavor from the Eierlikör (similar to eggnog) and a great texture – moist but not spongy. Just great. Next time I might throw in some extra pieces of chopped chocolate – I think that would make it even better :)
When it comes to making plans for Easter, there are many things to do normally. Some families here in Germany have the tradition to throw a big fish into the pan and fry it, but we normally do a big brunch on Easter Sunday. Instead of breakfast and lunch, we eat from morning to late afternoon. Constantly :P We got typical things for breakfast, of course, some warm dishes and of course dessert and cakes!
It takes some time to do all of that but if you organize well, this is normally not a problem. The Gugelhupf here, for example, can be made a day in advance. Since it is not much work, you can also make it early in the morning together with your braided Easter loaf ;) The Eierlikör (Homemade Eierlikör) for the cake can be made at home as well, but that you better do several days in advance :P
INGREDIENTS / ZUTATEN
1 cup (125g) all-purpose flour
1 cup (125g) cornstarch
3 tsp. baking powder
2 cups (250g) confectioners’ sugar
5 medium eggs
1 vanilla bean
1 cup (250ml) vegetable oil
1 cup (250ml) Eierlikör or eggnog
For the glaze:
5.3 oz. (150g) semi-sweet chocolate
1/3 cup (75g) heavy cream
1 pinch of cinnamon
125g Mehl (Type 405)
125g Speisestärke
3 TL Backpulver
250g Puderzucker
5 Eier (Größe M)
1 Vanilleschote
250ml Pflanzenöl
250ml Eierlikör
Für die Glasur:
150g Zartbitter-Schokolade
75g Schlagsahne
1 Prise Zimt
DIRECTIONS / ZUBEREITUNG
2. In a bowl mix flour with cornstarch, baking powder, and confectioners’ sugar. Set aside.
3. In a large bowl mix eggs, seeds of the vanilla bean, oil, and eierlikör (or eggnog) until well combined. Sift the flour on top of the egg mixture and mix all until well combined. Fill into the tin and bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool for 10-15 minutes in the tin on a wire rack, then remove from the tin and let cool down completely.
4. Chop the chocolate and add to a bowl. Mix heavy cream and cinnamon and heat in a saucepan until small bubbles form on the surface. Pour over the chocolate and mix until the chocolate is melted and all is well combined. Decorate the cake with the chocolate.
2. In einer Schüssel das Mehl mit Stärke, Backpulver und Puderzucker mischen. Zur Seite stellen.
3. In einer großen Schüssel die Eier zusammen mit dem Mark der Vanille, Öl und Eierlikör aufschlagen, bis alles gut vermischt ist. Mehlmischung darüber sieben und alles gut verrühren. In die Form füllen und für 50-60 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf ein Kuchengitter stellen. Kuchen in der Form für 10-15 Minuten abkühlen lassen und dann aus der Form stürzen und auf dem Kuchengitter komplett auskühlen lassen.
4. Die Schokolade grob hacken und in eine Schüssel geben. Sahne mit dem Zimt vermischen und in einem Topf erhitzen, bis sich kleine Bläschen bilden. Über die Schokolade schütten und alles zu einer glatten Masse verrühren. Den Kuchen damit verzieren.
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Here is a version of the recipe you can print easily.
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Eierlikör Gugelhupf (Bundt Cake) with Chocolate Glaze
- Prep Time: 30
- Cook Time: 60
- Total Time: 120
Description
Delicious Gugelhupf (Bundt Cake) with chocolate glaze for your Easter Brunch – made with Eierlikör or Eggnog.
Ingredients
For the cake
- 1 cup (125g) all-purpose flour
- 1 cup (125g) cornstarch
- 3 tsp. baking powder
- 2 cups (250g) confectioners’ sugar
- 5 medium eggs
- 1 vanilla bean
- 1 cup (250ml) vegetable oil
- 1 cup (250ml) eierlikör or eggnog
For the glaze
- 5.3 oz. (150g) semi-sweet chocolate
- 1/3 cup (75g) heavy cream
- 1 pinch of cinnamon
Instructions
- Preheat the oven to 350˚F (175°C). Grease a Gugelhupf tin – a ring-shaped bundt cake tin (about 85 fl.oz. volume) and dust with breadcrumbs or plain flour. Set aside.
- In a bowl mix flour with cornstarch, baking powder, and confectioners’ sugar. Set aside.
- In a large bowl mix eggs, seeds of the vanilla bean, oil, and eierlikör (or eggnog) until well combined. Sift the flour on top of the egg mixture and mix all until well combined. Fill into the tin and bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool for 10-15 minutes in the tin on a wire rack, then remove from the tin and let cool down completely.
- Chop the chocolate and add to a bowl. Mix heavy cream and cinnamon and heat in a saucepan until small bubbles form on the surface. Pour over the chocolate and mix until the chocolate is melted and all is well combined. Decorate the cake with the chocolate.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 16
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Eggcellent – haha love this word!
No, eggstremely love it:)
Needless to mention the cake is lovely too Marc!
Thxs Ben! I am eggcited to hear that from you! ;)
Cheers,
Marc
And I am not eggsaggerating – it’s awesome!:)
(love this game too).
This gugelhupf looks VERY delicious. Never tried eierlikor before though.. but if it’s similar to eggnog, I know I will love it!