Enjoy Easter with this quick and easy to make Gugelhupf. Whether you’ve been invited to an Easter brunch or are having a celebration in your own home, this cake is the perfect solution, since it won’t require you to expend a lot of extra time or energy. Mixing the dough takes about 10 minutes – and your oven will do the rest for you.
This version is made of a sponge mixture infused with some German egg liqueur (similar to eggnog), which gives it a fluffy and moist texture and keeps the whole cake fresh for a couple of days. You can bake it in advance, so that you will have more time to get ready for your festivities.
Normally, a typical Gugelhupf is prepared with yeast dough. While yeasted Easter doughs like Italian Easter egg bread and Russian kulich are sweet and delicious for the spring holiday, sometimes I just don’t have the patience to work with yeast. It is more sensitive than sponge and you have to invest more time to prepare the cake.
That’s why I prefer this alternative. You won’t need a long list of ingredients, and if the egg liqueur is not your taste, you can switch to orange juice instead to give it a fresh and fruity flavor.
In this recipe, the egg liqueur is a nice addition because it’s a popular flavor for Easter treats, and it helps to preserve the cake’s moist, luscious texture.
Later in the year, a bundt cake like this can easily be turned into a fine Christmas cake instead, flavored with spices like cinnamon or aniseed and mixed with raisins or candied fruits.
I kept this Easter version of the recipe simple, but you can also mix in some chocolate chips, almonds or cherries if you like.
This recipe requires use of a bundt cake pan.
Looking for a less traditional types of bread to make this year for Easter? Try this chocolate banana yeast loaf.
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.