Easy Gugelhupf Cake with Eierlikör
Eierlikörkuchen is one of the easiest and most rewarding Gugelhupf cakes I have ever made! The Eierlikör or German egg liqueur gives it that richness, warmth, and moistness everyone is looking for in a simple, fluffy coffee cake.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 5 large eggs
- 250 g sugar
- 2 tsp pure vanilla extract
- 250 ml vegetable oil (I use avocado oil)
- 250 ml Verpoorten Eierlikör
- 250 g cake flour
- 16 g baking powder
- 1 shot STROH rum (or other spiced rum, optional)
- non-stick cooking spray
- 240 ml heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
- 60 g high quality dark chocolate (I love buying the fair trade chocolates from Trader Joe's!)
Instructions
- 1
Preheat the oven to 355° Fahrenheit (180° Celsius).
- 2
Beat the eggs with the sugar and vanilla until foamy.
- 3
Gradually add in the oil and Eierlikör (and rum if desired – it enhances the flavor of the Eierlikör).
- 4
Sift together the flour and baking powder, then slowly add to the egg-sugar mixture until incorporated. Don’t overmix the batter.
- 5
Spray a bundt pan with non-stick cooking spray, pour in the batter and place on a baking sheet to keep the cake stable.
- 6
Bake on the middle rack of your oven for about 50 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before turning over and releasing from the pan.
- 7
You can either eat the cake cooled down completely or still warm.
- 8
For the whipped cream, beat the heavy whipping cream, powdered sugar and vanilla until stiff. Roughly chop up the chocolate and fold into the whipped cream (you could also add chocolate chips). Keep cool in the fridge until ready to serve with your cake.