White Chocolate and Apricot Gugelhupf


I love a good cake! Unfortunately I do not make them often enough. There is only me and my husband at home so if I make a whole cake and there is no one else there to eat it- We will munch it up in one go!  So I was very excited when my brother in Law Graeme and his wife Ashley came to visit all the way from California.



I have been dying to try out my new Gugelhupf form that I purchased on an impromptu trip to Lakeland. Gugelhupfs are those cake forms with the hole in the middle to create out German version of the Bundt Cake.

The cake is often made from a yeast dough but a Gugelhupf cake is more identified by the form of the cake rather than the cake itself.

There is a German Legend about the Guglelhupf which I love:

On their return from Bethlehem, the three wise men travelled through the Alsass region.  They were welcomed with great hospitality. As a thank you they baked their hosts a cake which was wrapped around their turban. Hence the hole in the middle J

I had my eyes for a while on this white chocolate from Santa Barbara Chocolate and apricot cake. It’s a quite subtle flavour and  from its texture it reminds me a little bit of the Italian Pantone. It’s not too sweet and we ate is for breakfast, as a dessert on a picnic and then I packed it as snack for our guests on the way back to America. To preserve your food fresh and pack it in the right way, visit: http://rtgpkg.com/.

Recipe from: Sesame and Spice by Anne Shooters 

White Chocolate and Apricot Gugelhupf
Prep time
Cook time
Total time
Serves: 8
  • 100 g unsalted butter (plus extra for greasing)
  • 85 g granulated sugar
  • 240 ml whole milk
  • 500 g plain flour
  • 10 g breadcrumbs for dusting
  • 10 g instant yeast
  • 1 tsp salt
  • 2 eggs, beaten
  • 200 g dried apricots (cut into small pieces)
  • 100 g white chocolate chips
  • grated zest of one orange
  • 1 tsp vanilla extract
  • icing sugar for dusting
  1. Grease a 21.5 x 21.4 x 9 cm guglehupf or bundt pan with butter and dust with some breadcrumbs.
  2. Place the butter, sugar and milk in a pan and heat up until the butter is melted and the sugar has disolved. Leave to cool until the milk is lukewarm (if it's too hot it will kill the yeast).
  3. Meanwhile place the flour in a large bowl. Add the yeast and salt and stir well. Make a little hole in the middle and pour in the milk. Stir slowly and then gradually fold in the the flour. Add the eggs one by one. Now stir in the apricots, chocolate, orange zest and vanilla extract.
  4. Knead the dough for about 10 minutes. It should be quite soft and sticky. Place the dough into the baking pan and cover with cling film. Leave to rise for about 1½ - 2 hours.
  5. Preheat the oven to 200 degrees Celsius. Bake the Gugelhupf for around 25 minutes until golden. Check if the cake is baked by inserting a skewer in the middle until it comes out clean. If the cake browns too quickly cover it with foil after 10 minutes.
  6. Remove from form after it cooled.
  7. Dust with icing sugar and serve.


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