Mom’s Kugelhopf/Gugelhupf

In a previous post, I told the tale of the journey taken by my Grandmother’s Gugelhupf pan. Then, in a follow-up post, I shared Grandma Landolt’s beloved recipe.  A number of people have asked that I also share my mom’s richer and denser recipe.  A printable version of hers can be found below.


For those of you in Switzerland, it tastes very similar to the one baked at Restaurant Nussbüel a lovely, mountaintop restaurant in Braunwald, Glarus, Switzerland.  Theirs comes with a massive dollop of whipped, fresh heavy cream and is a wonderful with a hot cup of coffee after a cold, wintery hike.


Hiking in Braunwald.

The hiking trail taken to reach the Gugelhopf (one of many spellings and the one the restaurant uses) is an easy one.  After disembarking from the funicular that originates in Linthal, turn left and hike the level path that wraps around the distant Alp (visible above the treetops, halfway up the mountain on the right in the photograph below).


Gugelhopf around the mountain.

Mom’s Kugelhopf/Gugelhupf
  • 1 cup (210 grams / 7.25 ounces) sugar
  • 1 cup (227 grams / 8 ounces) butter
  • 5 eggs
  • 4 cups (540 grams / 19 ounces) flour
  • 1 tablespoon (12 grams / .4 ounces) baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml / 8 ounces) milk
  • 1 teaspoon vanilla extract (or the zest of a lemon)
  • 1 cup (150 grams / 5 ounces) raisins
  • confectioners sugar (for dusting)
  1. Place sugar and butter in a mixing bowl.
  2. Beat at medium-high speed until thoroughly combined.
  3. Add eggs, one at a time. Beat after each addition until incorporated.
  4. Combine flour, baking powder and salt in a bowl.
  5. Combine the milk and the vanilla (or lemon zest) in a liquid measuring cup.
  6. Add the flour mixture to the butter mixture in three parts, alternating with milk and vanilla, beating smooth after each addition. Take care to not over-beat.
  7. Stir in the raisins.
  8. Preheat the oven to 350°F / 175°C.
  9. Butter a 12 cup / 3 liter Gugelhupf pan.
  10. Coat with flour and tap out the excess.
  11. Evenly spread dough in the pan.
  12. Place in the pre-heated oven for 45-60 minutes, until baked through. A thin knife inserted into the middle should come out clean.
  13. Remove from oven and let cool on rack.
  14. Un-mold.
  15. When completely cold, dust with confectioners (icing) sugar. This can easily be done by placing a large spoonful of the sugar in a small, fine sieve then stirring with the spoon as the sieve is moved above the cake.

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