Gluten Free Gugelhopf

A Gluten Free (note: not dairy free – that recipe is coming!) version of the traditional Gugelhopf recipe. It follows the exact same recipe just swapping out the all-purpose flour with Gluten Free flour. It’s a denser cake than the traditional version and is just as delicious. You can bake this cake in a Gugelhopf or Bundt pan, a springform pan or a 9x13 pan (glass or metal).   I use Bob’s Red Mill 1 to 1 Baking Flour and it turns out well each time. I sprinkle the traditional Gugel with icing sugar and the GF version with cocoa to finish it off with flair!

Recipe

This simple and delicious, moist Gluten Free Swiss Butter Pound Cake is 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 Bob’s Reed Mill 1 to 1 Baking Flour )

• 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

For a Vanilla GF cake:

• Zest from 1 lemon

• ½ cup raisins (chocolate chips are delicious instead of raisins)

For a Marble GF cake: 

• 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 floured. 

• 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

  • Zest from 1 lemon

  • ½ cup raisins

• 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 about 1.5 cups of the batter in the bowl and add the ¼ cup 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.  Sprinkle with ½ cup 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 done.  

• Let it cool and put a plate onto the top and invert it.  The cake should slide out, but if it doesn't gentle shake it loose.  

Enjoy!!