Today’s coffee cake recipe is actually a gugelhupf, or Viennese coffee cake. The gugelhupf is the sweet that was chosen to represent Vienna in the Cafe Europe (or Sweet Europe) initiative of 2007. Each European Union member state chose a sweet that it felt best represented its country. Since Vienna has a long tradition of cafes, the gugelhupf was chosen to represent that country.
I got the inspiration for this cake from the blog, Fresh New England (go check it out–the pictures are beautiful and the food looks so good!). El, the talent behind Fresh New England, did an adaptation from a recipe she found in Saveur (one of my favorite cooking magazines!). Her adaptation included a tunnel of chocolate that ran throughout the cake. This looked so good and so pretty that I found myself coming back to her cake over and over again, wanting to do my own gluten-free adaptation. When I found the original recipe on the Saveur site, I noticed that it was originally was marbled with chocolate and vanilla batter. I realized that this would be perfect for my Friday morning Coffee Hour crowd. I will do a gluten-free adaptation of El’s adaptation (I love the food world!) sometime soon!
One thing that makes this cake special is that there is lemon zest in the batter, which plays so nicely off of the chocolate. And, it has a really delicate crumb. As it turns out, one of the regulars at our Coffee Hour is from Vienna, and she took one bite and exclaimed, “this is just like my mother’s coffee cake!” Yay!
The original recipe calls for baking this in a gugelhupf mold. Since I don’t have one of those around, I baked mine in a 10 cup bundt pan–which worked like a charm!
Marbled Coffee Cake
-adapted from Saveur
1 1/2 cup + 3 tablespoons Jeanne’s Gluten-Free All-Purpose Flour Mix
1/2 teaspoon salt
2 oz semisweet chocolate (I use chocolate chips)
2 tablespoons rum
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioner’s sugar
1-2 tablespoons lemon zest (I often use just 1 tablespoon)
1 tablespoon vanilla extract
5 extra large eggs, separated
1 cup granulated sugar
extra butter and tapioca flour for pan
Preheat oven to 325 degrees
-butter and flour pan with tapioca flour, set aside
-in a small bowl, mix together flour and salt; set aside
-in a double boiler, melt chocolate. Add rum; set aside to cool slightly
-in the bowl of stand mixer with paddle attachment, beat butter until fluffy.
-add confectioners sugar, continue to beat
-add lemon zest and vanilla–beat until mixture is pale and fluffy
-add egg yolks, one at a time, beating after each addition
-add flour to the mixture, mix until just combined (do not over mix)
-set this batter aside
-in another bowl, with a hand mixer, beat egg whites until frothy
-sprinkle with granulated sugar and continue to beat until stiff, glossy peaks are formed
-whisk 1/3ish of the egg white mixture into the cake batter to lighten it
-using a rubber spatula, fold in remaining egg whites to batter
-put chocolate/rum mixture into a medium bowl
-fold 1/3ish of the white cake batter into the chocolate/rum mixture to create your chocolate batter
-spoon 1/2 of the remaining white cake batter into your prepared bundt pan
-spoon entire bowl of chocolate batter on top of this
-spoon remaining white batter ont0 chocolate batter, smooth top to completely cover the chocolate middle layer
-stick a butter knife into the batter in the pan and swirl the batter around a bit to create the marbled effect. Smooth top
-thump pan on counter to release any trapped air bubbles
-bake at 325 degrees for about 1 hour or until tester comes out clean
-cool in pan for about 10 minutes and then unmold onto cooling rack to cool completely
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