FunkyForty Original Gugelhopf

FunkyForty Original Gugelhopf

Hi Everyone,

The weather cooling down makes it the perfect time for baking!

For those of you who’ve never heard of the name “Gugelhopf” before it is actually a traditional German/Swiss/Austrian marble cake. The “Gugel” means hood – which relates to the shape of the cake and “hopf” coming from “hupf” meaning to jump as this is usually a yeast based cake which literally jumps out of the tin.

There is however also a sweet cake which uses baking powder instead of yeast and this recipe is my own personal version of the sweet variation.

Keep reading for the FunkyForty Original Gugelhopf recipe.


FunkyForty Original Gugelhopf

FunkyForty Original Gugelhopf

Preheat oven to 180°C.

Carefully grease a gugelhopf tin with butter and then dust with flour ensuring the whole tin is coated.

  • 250g butter
  • 200g sugar
  • 4 eggs
  • 1/4 tsp salt
  • 1 lime – ground zest only
  • 1/4 cup cranberries
  • 1 – 2 tbsp cointreau
  • 125g ground almonds (preferably skinned almonds)
  • 375g flour
  • 15g baking powder
  • 2.5 dl cream
  1. Beat sugar and butter together to form a smooth paste.
  2. Beat in eggs carefully one at a time making sure the mixture doesn’t curdle – if it does start to curdle add 2 tbsp of flour to the mixture in between.
  3. Add salt, lime zest, cranberries and cointreau.
  4. Add ground almonds.
  5. Mix flour and baking powder together, sift  twice and then add to the rest of cake mixture.
  6. Add cream.
  7. Using 2 large serving spoons carefully place the mixture evenly into the Gugelhopf tin. Level out the top with the back of one of the spoons.
  8. Place in oven for approximately 65 minutes.
  9. Test dough with a knife before taking out of oven to ensure fully cooked.
  10. Leave on rack to cool for 10 minutes and then turn cake out onto the rack, removing the tin.

Wait for cake to have cooled down before topping. The easiest topping is to simply sprinkle with icing sugar. Alternatively mix a little lime or lemon juice with icing sugar to form a paste of your desired consistency to use as a topping.

For this cake I have done a combination of the two – largely because my family was pushing me to get the topping done in a hurry so they could eat it – my preference is always to cover the whole cake with a lovely thick layer of icing.

FunkyForty Original Gugelhopf

There must be something about this cake as it’s my hubby’s favourite and when I told my friend I was posting this recipe today she said it was also her hubby’s favourite – so there you go – if you want to give your partner a weekend treat try this recipe out 😉

FunkyForty Original Gugelhopf




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Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!

    1. Hi Rae,

      Here in Switzerland one packet of baking powder contains 15gm – I will adjust the recipe – thanks so much for pointing out and good fun baking!

      XX Yvonne

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