|1 1/2 cups (325 g)||sugar|
|1 ts.||vanilla extract|
|16 TBS (2 sticks)||room temperature butter|
|1 cup + 2 TB||milk|
|3 cups (440 g)||all-purpose flour|
|1 ½ ts.||baking powder|
|1 TB||spiced rum|
instant espresso powder
Preheat oven to 325F. Have all ingredients at room temperature (especially eggs, butter and milk). Sift together flour, baking powder and salt in a bowl. Also, sift together the cacao powder and instant espresso in a small cup, and stir with the 2 TB of milk until smooth. Using a standmixer with a flat beater, beat the butter until it is creamy and smooth, ca. 30seconds. Add the sugar and continue beating until the mixture is creamy and fluffy (ca. 5 minutes). Add the eggs, one at a time. Stop the standmixer once in a while to scrape down the sides. Once the eggs are incorporated, add in the vanilla extract and the rum. Turn the stand mixer off, add in the sifted flour in 1 cup parts. Once sifted in, mix in by hand with a silicone spatula. Turn on the stand mixer again, and incorporate. Turn speed to very slow, and add in 1/3 of the milk, and then speed up again. Alternate between flour and milk, and beat each addition until it is fully incorporated.
Pour 2/3 s of the batter into a separate mixing bowl, and mix the remaining batter with the cacao powder/instant espresso/milk mix. Prepare the bundt cake pan with a baking spray and pour in half of the 'white' batter first, then add the 'chocolate' batter and finish with the remaining 'white' batter. Draw a skewer once through the batter for a beautiful marbeling (or not).
Bake the Gugelhupf at 325F for 55-60min or a tooth pick inserted in the center comes out clean and the Gugelhupf removes slightly from the sides of the pan. Transfer the cake pan to a cooling rack and let it cool for 10 min. Turn the cake pan, and slightly tip on the pan until the Gugelhupf comes out. Cool the Gugelhupf on the cooling rack for at least 2 hours. Sift confectioners sugar for decoration. Serve with a side of coffee and maybe some fresh whipped cream with a dash of sugar and vanilla extract.
Makes at least 16 portions.