Orange Yeast Bundt Cake

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Rich and buttery, this yeast-leavened Orange Yeast Bundt cake or Gugelhuph is quick and easy to make. Moist Kugelhuph or this German Bundt cake is definitely a party show-stopper. 

What is Yeast Bundt Cake?

Yeast Bundt cake is called Gugelhupf or Kugelhupf or  Guglhupf or Gugelhopf. It is often stuffed with Raisins and traditionally baked in a circular Bundt mold. It is popular in a wide region of Central Europe, known by different names and minor variations. 

It is closely related to the Christmas cake in Italy known as Pandora and to the American bundt cake. 

So as said this yeast Bundt cake uses yeast to help rise the dough instead of baking powder or baking soda. So if you do not want to use either of the leavening agents you can try this cake.

This is best served dusted generously with Icing sugar with a dollop of whipped cream and a warm coffee with milk.   

Baking in Bundt pans

I love bundt cakes, the texture and the shape do come out beautifully when you make cake in bundt pans. Like this Pumpkin Bundt Cake or this Easy Eggless Mango Cake.

Unmoulding a cake in a Bundt pan

Few struggle to bake a cake in bundt pans. The problem comes to unmould a bundt pan. However, if you grease the bundt pan generously with a light dusting of flour, the cake unmoulds properly. 

Recipe process of Orange Yeast Bundt Cake

Making the batter for this cake is almost similar to that of yeast bread. 

We mix the flour, sugar, eggs, and yeast and let the dough rise in the baking pan until double. 

Once the dough rises, we simply bake it. The recipe I followed did not have a double rise, However, I have read that you can have a double rise similar to bread. 

The cake comes out very light and fluffy. The dough for the cake uses less sugar. The sweetness comes from brushing the Orange syrup later. 

You can see in the images below that the cake is well soaked up in all the orange syrup. You might have some extra orange syrup left, but that can be used as an extra drizzle while serving. 

Old Memories  

I made this cake for Bhaidooj, 2 days after Diwali where we celebrate Brother & Sister’s bond, for my kids and also for my brother as he loves to eat my cakes, but unfortunately could not treat him as we both are in different countries. Today is celebrated as National Bundt Day in the USA, so sharing my version of Orange Yeast Cake which is done in a Bundt Pan.

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Orange Yeast Bundt Cake

Rich and buttery, this Orange Yeast German Bundt cake or Gugelhuph is a party show-stopper and a must-try for your next Thanksgiving.

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Course: Dessert

Cuisine: Austrian, European

Keyword: Cakes

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 10 inch Bundt Cake

Author: Renu Agrawal-Dongre

Equipment

• 10-Inch Bundt Pan
• Bowl
• Stand Mixer – Optional
• Measuring Cups and Spoons

Ingredients

Cake

• 2 1/4 Cup All Purpose Flour -divided
• 1 1/4 teaspoon Instant Yeast
• 1/4 Cup Sugar
• 1/2 teaspoon salt
• 1/2 Cup Lukewarm milk
• 10 tbsp Salt -melted and cooled/Lukewarm
• 4 eggs
• 1 tablespoon Orange Zest

Orange Sugar Syrup

• 3/4 Cup Sugar
• 1/2 Cup Water
• 1/2 Cup Orange Juice -I used fresh

Instructions

• Combine 3/4 Cups Flour, Instant Yeast, sugar and salt.
  2 1/4 Cup All Purpose Flour, 1 1/4 teaspoon Instant Yeast, 1/4 Cup Sugar, 1/2 teaspoon salt
  
• In a large bowl, add Lukewarm milk and melted butter.
  1/2 Cup Lukewarm milk, 10 tbsp Salt
  
• To this add the flour and yeast mixture gradually and mixing for alteast 2 minutes with your stand mixer or hand mixer.
• Slowly Add eggs one at a time and keep on mixing.
  4 eggs
• Gradually add the remaining flour and orange Zest.
  1 tablespoon Orange Zest
• Beat Vigorously for 2 minutes.
• Please note that the batter will not be as runny as a normal cake batter, but on a thicker side.
• Spread the batter or dough into a prepared pan. I used a 10 inch bundt pan. (For preparing pan, oil or butter it all over and then dust a teaspoon of flour)
  
• Let it rise for 1 hour.
  
• Toward's the end of the cake rising time, preheat the oven to 180 C.
• In the meantime Prepare the sugar syrup (Instructions below).
• Bake the cake in a preheated oven for 20-25 minutes.
• Once the cake is done Brush the cake with sugar syrup on the exposed crust.
  
• Let it cool in the pan for 5 mins.
• Invert the cake on pan or plate set over parchment paper.
  
• Brush remaining syrup over the Bottom exposed part (or the inverted part)
• Let it cool completely.
• Serve it with Whipped Cream and some fresh fruits or enjoy as is.

For the Sugar Syrup

• Combine sugar and water in a saucepan and bring to a boil over medium heat.
  3/4 Cup Sugar, 1/2 Cup Water
• Simmer for 10 minutes until the mixture thickens.
• Add Orange juice and remove from heat.
  1/2 Cup Orange Juice

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post was first published on my blog on 13-November-2018. Today, 1-Oct-2022 I am updating the contents of the post. The recipe remains the same.

Sharing this with

Today I am sharing this with Foodies_RedoingOldPost, a group created by me. We bloggers club together and update our old post which needs some attention.

Earlier I have shared this with #BreadBakers.

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Bread. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

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