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Traditional Viennese Apple Gugelhupf | Moist & Cinnamony
(0)
75 min
Under an hour
Gurkerl Küche
Ein herbstlicher Klassiker der Wiener Kaffeehauskultur: Dieser traditionelle Altwiener Apfel-Gugelhupf verführt mit saftigen Apfelstücken, knackigen Walnüssen und feinem Zimt. Dank des locker untergehobenen Eischnees wird der Rührteig herrlich flaumig und bleibt tagelang saftig. Ein echter Mehlspeis-Traum für die herbstliche Jause!
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a Gugelhupf tin with a little room-temperature butter and dust evenly with flour.
Peel the apples, remove the cores, and cut the flesh into small cubes of approx. 0.5 cm. Roughly chop the walnut kernels and mix them together with the apple cubes and ground cinnamon in a bowl.
Preparation & Baking
Separate the eggs. Beat the egg whites with a pinch of salt using a mixer until stiff peaks form, then set aside.
Chef's tip
Preferably use tart local apple varieties such as Elstar, Topaz, or Boskoop – their fruity acidity provides the ideal contrast to the nutty walnuts and delicate hint of cinnamon.
Serving tip: This apple Gugelhupf is best enjoyed during a Viennese coffee break with a cup of Melange and a dollop of freshly whipped cream. Well covered, it stays wonderfully moist for 3 to 4 days thanks to the apples.
Ingredients
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