Evi Traber's Gugelhopf

This inaugural recipe that launches The Renata Collective is in tribute to my Mom who instilled in me a true sense of worth, an unconditional love of family, the importance of nutritious food and by just being the amazing Mom she was, I learned the many joys and responsibilities of being a woman. My mother passed away far too young and much too soon, as the world needs more amazing, nurturing, wonderful, beautiful people like her.

I miss her wisdom and her guidance every day. 

This simple and delicious, moist Swiss Butter Pound Cake is a family favourite in our house and sure to become that in yours too! It’s perfect with a cup of tea or coffee anytime of the day or evening!

Prep time: 10 minutes  /  Bake time: 60 minutes  /  Total time 1 hour 10 minutes  /  Servings: 12 

Ingredients

• 2 cups and 2 tablespoons all purpose flour (I used unbleached)

• 1 1/2 cups white sugar

• 3 1/2 teaspoons baking powder

• 3/4 cup melted salted or unsalted butter (your preference – I use unsalted) 

• 1 1/2 cup milk (any fat content – your preference – I use skim) 

• 3 eggs 

• 1 1/2 teaspoon vanilla

• Grated zest of 1 lemon

• ¼ cup cocoa (for a marble cake) 

• ½ cup chocolate chips

How It’s Made

• Preheat oven to 350 degrees.  

• Butter and breadcrumb a Gugelhopf form or a Bundt Pan – important: make sure the tube in the middle is also buttered and well breadcrumbed.

• In a large bowl, mix together:

  • 2 cups and 2 tablespoons flour

  • 1 1/2 cups white sugar

  • 3 1/2 teaspoons baking powder

• Add to the above:

  • 3/4 cup melted butter (room temp - if you melt the butter and can't wait for it to get to room temp, pour the milk in to cool it)

  • 1 1/2 cup milk   

  • 3 eggs - add one at a time and mix well after each

  • 1 1/2 teaspoon vanilla

  • Grated zest of 1 lemon

• Mix until batter is smooth.

• Pour into the pan, smoothing top so it's even.

• Sprinkle chocolate chips on top or raisins (raisins are the traditional version with the plain vanilla version).

• If you want a marble cake, leave out the lemon zest and keep about 1.5 cups of the batter in the bowl. Add the cocoa powder to that batter in the bowl (and a little more milk if it's too thick) and gently pour over the vanilla mixture in the pan.  With a fork, swirl the batter around the top dipping the fork into the batter and bringing it up to the top.  You will see the marbling happen as the vanilla rises up to the top with the fork movements. Sprinkle with chocolate chips once you've swirled it.

• Bake the cake, middle oven rack, for an hour, checking with a knife to make sure it's comes out clean to know the cake is done.

• Let the cake cool in the pan. When it’s cook, put a plate onto the top and invert it.  The cake should slide out, but if it doesn't gently shake it loose.

Enjoy!