Gugelhupf is the same as bundt cake. It’s from around where I’m from 🙂 I would actually call it Gugelhopf, other people from othe places Napfkuchen, Topfkuchen or Bund(e)kuchen. That’s complicated.
Not at all complicated is the recipe for this cake. You’ll be seriously surprised how quickly you can throw that together. Then the only thing left to do is to wait for this and fruity beauty to come out of the oven and please you with it’s rich and moist yet crumbly texture.
This is really my go to cake for spontaneous cravings and celebrations. Sometimes with different fruit, sometimes with more fruit sometimes with less. It’s just a winner.
Rhubarb and Strawberry Gugelhupf
- 100 grams rhubarb about 1 stalk
- 130 grams strawberries
- 180 grams flour
- 110 grams sugar
- 7 grams baking powder
- 1 tbsp corn starch
- 1 pinch salt
- 150 mililiters soy milk or oat milk
- 100 mililiters canola oil
- 1/2 tbsp plant butter
- Preheat your oven to 180°C.
- Combine all the dry ingredients (from flour to salt)
- Peel the skin off the rhubarb stalk and cut off the leaf if there is one. The skin is so thin it's see-through and if some is left - no problem. Chop the rhubarb and the strawberries into small cubes.
- Add the oil and soy milk to the dry ingredients and mix. A simple spoon works here. Then stir in the chopped fruit.
- Butter your bundt pan and then pour the dough into it.
- Bake your cake for 40-50 minutes or until a skewer comes out clean.