Cherry Gugelhupf
When I take the frozen cherries out of the freezer and start making this gugelhupf, I know it won't be long before the house fills with the smell of fresh cake. My only concern is to grease the pan well, so the cake doesn't stick, especially after I've had that happen a few times. Other than that, it's a simple recipe that I don't think too much about. I make it whenever I'm in the mood for something quick and fruity.
Quick Info
Total time: approximately 50 minutes
Preparation time: 20 minutes
Baking time: 25-30 minutes
Servings: 6-8 slices, depending on the pan used
Difficulty: easy
Recipe type: homemade cake, fruit dessert
Ingredients
3 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons water
4 tablespoons oil
a pinch of salt
vanilla extract (to taste)
a handful of frozen cherries (enough to cover the top layer)
1 teaspoon baking powder
1 tablespoon butter (for greasing the pan)
powdered sugar, for decoration
Preparation Method
1. Thaw the cherries. Let them drain in a colander, then sprinkle a little sugar over them. Set aside.
2. Crack the eggs and separate the egg whites from the yolks. In a large bowl, beat the egg whites with the pinch of salt using a mixer. Gradually add the sugar, one tablespoon at a time, and continue beating until you achieve a firm, glossy meringue.
3. Mix the yolks with the oil and water. Add a little vanilla extract if desired. Pour the yolk mixture over the meringue and gently fold in with the mixer on low speed or with a spatula, just enough to combine.
4. Remove the beaters from the mixer. Sprinkle the flour and baking powder on top and mix with a wooden spoon using wide, upward motions. Don't overmix; just enough to ensure no visible flour remains.
5. Prepare the gugelhupf pan. Grease it well with butter on all surfaces, including the center, where it might stick. If needed, add a thin layer of flour.
6. Pour the batter into the pan, level it, then place the cherries on top. Don't push them down too deep, or they will sink to the bottom.
7. Place the pan in a preheated oven at 180°C (350°F) for 25-30 minutes. Check after 25 minutes with a toothpick; if it comes out clean, it's done. If there's still batter, leave it for a few more minutes.
8. Remove the gugelhupf and let it cool completely in the pan. Once cooled, run a thin knife around the edges and carefully invert it onto a serving plate.
9. Dust with powdered sugar once completely cooled.
Why I Make This Recipe Often
This cake comes together quickly, doesn't require complicated ingredients, and uses eggs that I always have on hand. It's great with coffee or as a snack. It keeps well for a day or two at room temperature.
Tips and Variations
Tips
1. Don’t skip greasing the pan with butter. Even non-stick pans can give trouble with gugelhupf, especially with fruit cakes.
2. If the cherries are very juicy, drain them well beforehand; otherwise, they will release water into the batter and sink to the bottom.
3. Don’t overmix after adding the flour to avoid a dense cake.
Substitutions
1. You can use sunflower or canola oil if you don’t have anything else.
2. You can use cherries or other frozen fruits, but the taste and texture will differ.
3. Vanilla extract can be omitted or replaced with a little lemon zest.
Variations
1. You can add some chopped nuts or almonds mixed with the flour.
2. For a more aromatic cake, add a little cinnamon to the batter.
3. For a fluffier version, you can use a splash of sparkling water instead of still water.
Serving Ideas
1. Serve it plain, dusted with sugar, alongside coffee or tea.
2. For an extra flavor boost, serve it with a bit of unsweetened whipped cream.
3. It also pairs well with plain yogurt, especially in the morning.
Frequently Asked Questions
Do the cherries need to be perfectly drained?
Ideally, you should let them drain as much as possible after thawing. If they are too juicy, the cake risks being wet at the bottom.
Can I use brown sugar instead of white sugar?
Yes, but the texture may change slightly, and the cake will have a more caramelized hue.
What if I don’t have a gugelhupf pan?
You can bake the cake in a loaf pan or a smaller round pan. Adjust the baking time if the pan is smaller or larger.
Can it be made without a mixer?
Yes, you can beat the egg whites manually, but it takes longer and requires patience to achieve a firm meringue.
Can I use fresh fruit?
Yes, but if they are very juicy, drain them well beforehand and sprinkle a little sugar over them.
Nutritional Values
Estimated values for one slice (out of 8 slices):
Calories: approximately 150-170 kcal
Protein: 3-4 g
Carbohydrates: 25-28 g
Fats: 5-6 g
The values are approximate and may vary depending on the cherries, the size of the eggs, and the serving method.
Storage and Reheating
The cake can be stored at room temperature, covered, for up to 2 days. If it’s very hot, it’s better to keep it in the fridge. I do not recommend reheating; it’s best served at room temperature. It can also be kept in the fridge for a day, but it will become wetter. It does not keep well for more than 2 days, as the fruit will soften the cake.
When I take the frozen cherries out of the freezer and start making this gugelhupf, I know it won't be long before the house fills with the smell of fresh cake. My only concern is to grease the pan well, so the cake doesn't stick, especially after I've had that happen a few times. Other than that, it's a simple recipe that I don't think too much about. I make it whenever I'm in the mood for something quick and fruity.
Quick Info
Total time: approximately 50 minutes
Preparation time: 20 minutes
Baking time: 25-30 minutes
Servings: 6-8 slices, depending on the pan used
Difficulty: easy
Recipe type: homemade cake, fruit dessert
Ingredients
3 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons water
4 tablespoons oil
a pinch of salt
vanilla extract (to taste)
a handful of frozen cherries (enough to cover the top layer)
1 teaspoon baking powder
1 tablespoon butter (for greasing the pan)
powdered sugar, for decoration
Preparation Method
1. Thaw the cherries. Let them drain in a colander, then sprinkle a little sugar over them. Set aside.
2. Crack the eggs and separate the egg whites from the yolks. In a large bowl, beat the egg whites with the pinch of salt using a mixer. Gradually add the sugar, one tablespoon at a time, and continue beating until you achieve a firm, glossy meringue.
3. Mix the yolks with the oil and water. Add a little vanilla extract if desired. Pour the yolk mixture over the meringue and gently fold in with the mixer on low speed or with a spatula, just enough to combine.
4. Remove the beaters from the mixer. Sprinkle the flour and baking powder on top and mix with a wooden spoon using wide, upward motions. Don't overmix; just enough to ensure no visible flour remains.
5. Prepare the gugelhupf pan. Grease it well with butter on all surfaces, including the center, where it might stick. If needed, add a thin layer of flour.
6. Pour the batter into the pan, level it, then place the cherries on top. Don't push them down too deep, or they will sink to the bottom.
7. Place the pan in a preheated oven at 180°C (350°F) for 25-30 minutes. Check after 25 minutes with a toothpick; if it comes out clean, it's done. If there's still batter, leave it for a few more minutes.
8. Remove the gugelhupf and let it cool completely in the pan. Once cooled, run a thin knife around the edges and carefully invert it onto a serving plate.
9. Dust with powdered sugar once completely cooled.
Why I Make This Recipe Often
This cake comes together quickly, doesn't require complicated ingredients, and uses eggs that I always have on hand. It's great with coffee or as a snack. It keeps well for a day or two at room temperature.
Tips and Variations
Tips
1. Don’t skip greasing the pan with butter. Even non-stick pans can give trouble with gugelhupf, especially with fruit cakes.
2. If the cherries are very juicy, drain them well beforehand; otherwise, they will release water into the batter and sink to the bottom.
3. Don’t overmix after adding the flour to avoid a dense cake.
Substitutions
1. You can use sunflower or canola oil if you don’t have anything else.
2. You can use cherries or other frozen fruits, but the taste and texture will differ.
3. Vanilla extract can be omitted or replaced with a little lemon zest.
Variations
1. You can add some chopped nuts or almonds mixed with the flour.
2. For a more aromatic cake, add a little cinnamon to the batter.
3. For a fluffier version, you can use a splash of sparkling water instead of still water.
Serving Ideas
1. Serve it plain, dusted with sugar, alongside coffee or tea.
2. For an extra flavor boost, serve it with a bit of unsweetened whipped cream.
3. It also pairs well with plain yogurt, especially in the morning.
Frequently Asked Questions
Do the cherries need to be perfectly drained?
Ideally, you should let them drain as much as possible after thawing. If they are too juicy, the cake risks being wet at the bottom.
Can I use brown sugar instead of white sugar?
Yes, but the texture may change slightly, and the cake will have a more caramelized hue.
What if I don’t have a gugelhupf pan?
You can bake the cake in a loaf pan or a smaller round pan. Adjust the baking time if the pan is smaller or larger.
Can it be made without a mixer?
Yes, you can beat the egg whites manually, but it takes longer and requires patience to achieve a firm meringue.
Can I use fresh fruit?
Yes, but if they are very juicy, drain them well beforehand and sprinkle a little sugar over them.
Nutritional Values
Estimated values for one slice (out of 8 slices):
Calories: approximately 150-170 kcal
Protein: 3-4 g
Carbohydrates: 25-28 g
Fats: 5-6 g
The values are approximate and may vary depending on the cherries, the size of the eggs, and the serving method.
Storage and Reheating
The cake can be stored at room temperature, covered, for up to 2 days. If it’s very hot, it’s better to keep it in the fridge. I do not recommend reheating; it’s best served at room temperature. It can also be kept in the fridge for a day, but it will become wetter. It does not keep well for more than 2 days, as the fruit will soften the cake.