The combination of extracts in this recipe give this cake a unique and delicious tootsie roll flavor. This is an Austrian-Style Gugelhupf recipe. Gugelhupf is a popular Austrian dessert, and a classic for afternoon teas and Sunday breakfasts, at home or in Vienna’s coffeehouses. Gretl, who grew up in Germany, shared this recipe with us.
2 sticks butter, room temperature
2 cups cane sugar
6 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon sea salt
3 cups all-purpose flour
1 cup sour cream
1/4 cup baking cocoa, sifted
1/4 cup mini bittersweet chocolate chips
- Preheat the oven to 350 F, and generously butter and flour a 10-cup bundt pan.
- Beat the butter and sugar together at medium speed in an upright mixer until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the extracts and salt.
- Add flour to creamed mixture alternately with sour cream, beginning and ending with flour. Mix just until blended after each addition.
- Melt the chocolate in a small bowl in a microwave oven or in a small saucepan over very low heat.
- Transfer 2 and 1/2 cups of the batter into a medium bowl. Add in the cocoa powder and mix until smooth. Stir in the melted chocolate.
- Scoop about half of the plain batter into the prepared tube pan. Spoon in the chocolate batter over the plain batter. Spoon in the remaining plain batter on top of the chocolate batter. Use a knife, skewer, or chop stick to gently twist through batters to obtain a marbled effect, if desired.
- Bake for 1 hour and 15 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool for 30 minutes, then invert onto a serving plate.