Recipes · Austrian · Cakes
Gugelhupf
One serving has 461 kcal and 8 g protein, and at least a fifth of a woman's daily need of selenium (32%), riboflavin (32%), thiamin (30%), vitamin A (27%) and folate (20%). Ready in 120 minutes.
- Preparation: 70 min
- Cooking: 50 min
- Makes: 1 serving (125 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 30 g Flour, all-purpose
- 22 g Butter, unsalted
- 22 g Sugar
- 20 g Eggs, whole, raw
- 10 g Milk, whole
- 10 g Raisins
- 4 g Almonds
- 0.6 g Yeast, active dry
- 1 g Vanilla extract
- 1 g Lemon zest
- 4 g Sugar, powdered
- 0.3 g Salt
Method
- Makes 1 slice; multiply by 12 for a whole cake baked in a bundt tin. Warm the milk, stir in the yeast and a little of the sugar, and leave 10 minutes until foamy.
- Cream the butter with the remaining sugar until light, beat in the egg, then fold in the flour, yeast mixture, lemon zest, vanilla and a pinch of salt to a smooth batter.
- Stir in the raisins, then pour into a well-buttered bundt tin whose bottom and grooves have been pressed with the almonds.
- Cover and let rise in a warm place for about 45 minutes until visibly puffed.
- Bake at 170 °C (340 °F) for 45-50 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes, turn out onto a rack, cool completely, then dust with powdered sugar before slicing.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 461 kcal | 22% |
| Carbohydrates | 58.8 g | |
| Water | 34.3 mL | |
| Fiber | 2 g | 7% |
| Protein | 7.5 g | 16% |
| Tryptophan | 0.09 g | |
| Threonine | 0.25 g | |
| Isoleucine | 0.31 g | |
| Leucine | 0.55 g | |
| Lysine | 0.33 g | |
| Methionine | 0.15 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.37 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.38 g | |
| Histidine | 0.17 g | |
| Fat | 22.4 g | |
| Monounsaturated | 7.3 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.3 g | |
| Saturated | 12.1 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 123 mg | |
| Calcium | 51.2 mg | 5% |
| Copper | 0.14 mg | 16% |
| Iron | 2.1 mg | 12% |
| Magnesium | 25.4 mg | 8% |
| Manganese | 0.33 mg | 18% |
| Phosphorus | 119 mg | 17% |
| Potassium | 191 mg | 4% |
| Selenium | 17.3 µg | 32% |
| Sodium | 155 mg | |
| Zinc | 0.74 mg | 9% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.35 mg | 32% |
| Niacin (vitamin B3) | 2.3 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.6 mg | 12% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 81.9 µg | 20% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 67.8 mg | 16% |
| Vitamin A | 187 µg | 27% |
| Vitamin C | 1.5 mg | 2% |
| Vitamin D (D2 + D3) | 21.5 IU | 4% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 2.1 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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