Christmas Gugelhupf

Christmas is coming with big steps. Since I bake more than I can eat cakes,   this is one of my favorite seasons of the year. This cranberry-white chocolate Gugelhupf  brings white winter, although we might still be awaiting the first snowfall.


  • 250 g butter
  • 250 g sugar
  • 4 eggs
  • Milk (dash)
  • Salt (pinch)
  • 300 g flour
  • 1 package baking powder
  • 200 g cornstarch
  • 100 g white couverture chocolate (roughly chopped)
  • 100 g dried cranberries


Preheat the oven to 180 degrees. Start with roughly chopping the white couverture chocolate. Next, stir the butter and sugar until creamy and gradually add the eggs. Mix the flour with baking powder and pour it into the mixture whilst stirring. Add the cornstarch, a pinch of salt and some milk until the dough has a creamy, slightly sticky consistence.



In a last step fold in the chopped white couverture chocolate and the cranberries until they are equally distributed throughout the dough. Fill the mixture into a greased tin and bake in the oven for about 1 hour. When the cake is done, let it cool and sprinkle the Gugelhupf with icing sugar.

– Have a wonderful winter.