clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

(Tyrol) Nut Gugelhupf

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 300


Delicious bundt cake aka. Gugelhupf with loads of nuts and chocolate.



For the dough

  • 6 medium eggs
  • 7 oz. (200g) butter
  • 1 1/4 cups (250g) sugar
  • 2 tsp. hazelnut liquor (optional)
  • 1 cup (130g) all-purpose flour
  • 1 tsp. baking powder
  • 3.5 oz. (100g) ground almonds
  • 5.3 oz. (150g) hazelnut brittle
  • 1 tsp. lemon zest
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 7 oz. (200g) semi-sweet chocolate, chopped

For the glaze

  • 1.7 oz. (50g) apricot jam (without pieces)
  • 10.5 oz. (300g) semi-sweet chocolate


  1. Preheat the oven to 390°F (200°C). Grease a silicone Gugelhupf baking form (about 9 inches/22cm) and set aside. Chop the chocolate and set aside.
  2. Divide the eggs, add the egg whites to a bowl and beat on high speed until stiff peaks form. Set aside. Add the butter and sugar to a second bowl and mix until light and fluffy. Add the egg yolks one after another and mix well after each addition. Add the hazelnut liquor (optional) and mix in.
  3. Mix the flour with baking powder, ground almonds, hazelnut brittle, lemon zest, cinnamon, and salt. Add to the bowl with the egg-butter mixture in small batches and mix until just combined. Carefully fold in the stiff egg whites. Fold in the chopped chocolate. Pour the batter into the greased baking form and bake for 50-60 minutes. Check from time to time if the top gets too dark and cover with some aluminum foil if necessary. The cake is done when a wooden skewer inserted in center comes out clean. Take out of the oven and let cool down a bit inside the baking form, then remove carefully and transfer to a cooling rack. Brush the still warm cake with the apricot jam and let cool down completely.
  4. Clean and dry the silicone baking form. Chop the chocolate for the glaze and melt together with the coconut oil in a bowl over a pot with simmering water (or in the microwave) – you should get a nice and smooth chocolate sauce. Fill the chocolate into the silicone form and brush the sides so everything is coated with chocolate. Press the cooled Gugelhupf back into the silicone form – the chocolate should come up on the sides and cover the cake completely. Place in the fridge and let cool down for 2-3 hours. When the chocolate is cooled and firm, remove the cake from the silicone form.


  • Enjoy baking!


  • Serving Size: 12