Gugelhupf (Austrian Chocolate Cake From Grandma Boza)

This is our family staple for Christmas Breakfast but we could eat it for dessert anytime as well


Quantity Ingredient
1 1/2 sticks (175 gr.) Unsalted Butter
1 3/4 Cups (375 gr.) Sugar
4 medium or large Eggs (or 1 carton of Egg Beaters)
3 Cups (400 gr. or 15 oz.) Flour
1 TBSP Baking Powder
1 Cup Milk
1 Lemon
1 heaping TBSP Cocoa Power (bitter is better)


Rind the lemon and juice it into a bowl.

In a medium bowl, cream the butter and sugar together until smooth.

Add in the eggs one at a time, beating them in before adding the next one.

Slowly mix in the flour and baking powder.

Now mix in the milk and lemon juice.

Beat thoroughly and soundly.

Butter and flour a Bundt or Spring Form Tube Pan.

Then pour all but one cup Of the batter into the pan.

beat in the cocoa powder to the one cup of batter left over and marble this into the batter in the pan

As an alternative to the cocoa, you can substitute
100 gr. golden raisins and
50 gr. slivered almonds
in the full amount of batter but be gentle at this point so the almonds stay in crunchy pieces

Bake at 400 degrees for 10 minutes and reduce heat to 350 for 50 minutes.

Cool slightly (10 minutes) before removing the sides and bottom of the pan and then continue cooling on a rack.

We think it is best if you allow the cake to age for a day or two before cutting.