A hot cup of coffee, good friends and a succulent slice of Gugelhupf (Bundt cake) is all you need for memorable moments of togetherness and happiness. Toffee and coffee – a winning team that truly comes into its own in a Gugelhupf. Alternatively, you can bake this cake in a round 26 cm (diameter) tin. The shape will change but the taste will be just as delicious.
Recipe coffee-toffee Gugelhopf
For a large Gugelhupf tin
- 250 grams soft butter
- 200 grams white sugar
- 1 pinch salt
- 1 sachet vanilla sugar
- 4 eggs
- 350 grams flour
- 1 sachet baking powder
- 125 ml milk
- 180 g soft toffees
- 3 tsp. instant coffee powder
For the icing * 100 grams white chocolate * optional: 80 grams chopped, unsalted pistachios
Preheat oven to 180 degrees top and bottom heat (160 degrees fan). Chop toffees into small chunks. Dissolve instant coffee powder with one tablespoon water.
Using a hand blender, stir butter, salt and vanilla sugar until creamy. Add and stir in eggs one by one.
Combine flour and baking powder in a separate bowl. To butter/egg mixture, alternately add flour/baking powder mixture and milk.
Evenly distribute dough into two bowls. Add coffee to one half of dough and stir well. To second half of dough, add 2/3 of chopped toffees.
Generously grease cake tin and pour in coffee dough. Pour light toffee dough on top. Run a fork through both layers a few times to create a pretty pattern.
Bake cake in middle of oven for 45 minutes. Do the skewer test: Pierce cake with skewer (e.g. a thin wooden stick or toothpick) when baking time is up. If it comes out clean with no streaks of batter, it’s done.
Allow cake to cool in tin for 10 minutes before transferring to cake plate.
Allow cake to fully cool
Melt white chocolate in a bain-marie (or GENTLY in the microwave) and evenly pour over cake. Decorate with remaining toffees and pistachios.