Imagine a dessert so irresistible that it transforms your Easter afternoon into a culinary celebration. This German-inspired Egg Liqueur Gugelhupf is not just a cake—it's a slice of pure indulgence that combines rich, velvety egg liqueur with a perfectly moist bundt cake texture. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your Easter gathering from ordinary to extraordinary, creating memories as delectable as the dessert itself.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup egg liqueur
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract and the egg liqueur until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the gugelhupf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the pan onto a wire rack to release the cake and let it cool completely.
- Once the cake is completely cooled, you can dust it with powdered sugar or drizzle with a simple glaze made from powdered sugar and egg liqueur for an extra festive touch.
- Slice and serve your delicious Egg Liqueur Gugelhupf, perfect for an Easter afternoon treat! Enjoy!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and egg liqueur, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to prevent sticking and ensure a beautiful cake release.
- Check Doneness Carefully: Use the toothpick test, but remove the cake when a few moist crumbs still cling to the toothpick for ultimate moistness.
- Cooling is Crucial: Allow the cake to rest in the pan for 10-15 minutes before inverting to prevent breaking, and cool completely before decorating.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
