Today’s coffee cake recipe is actually a gugelhupf, or Viennese coffee cake. It is traditionally baked in a particular type of high cake mold that has a hole in the middle. For the purposes of this recipe, I use one of my favorite Bundt pans, the rose bundt pan from Nordic Ware!
When I found this recipe on the Saveur site I realized that it would be perfect for my Friday morning Coffee Hour crowd!
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!
Marbled Coffee Cake
-adapted from Saveur
Ingredients
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 large or extra large eggs, separated
1 cup granulated sugar
extra butter and tapioca flour for pan
Preheat oven to 325 degrees F
-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 onto 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 F 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
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.
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Ok. I will try better with the eggs next time. I may not have whipped them enough. It still tasted really good. Our family loves every recipe I cook from your website! You are truly a blessing to us! Thank you so much!
Shaundrah: Yay–let me know how it goes next time. And I’m so glad this site is helpful–thanks for letting me know!
I just made this recipe and it did not rise like I thought it would. Does it need some baking powder and baking soda in it?
Shaundrah: I’m so sorry this didn’t work out for you. This recipe is leavened with the whipped egg whites instead of a chemical leavener like baking soda or baking powder. Did you beat the egg whites until they were stiff? And did you then fold them gently into the batter? Those are two of the most important steps in this recipe.