Wiener Gugelhupf
"Viennese Gugelhupf"
From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Wiener Gugelhupf
"Man treibt ½ Pfund Butter oder Schmalz flaumig ab, gibt nach und nach 8 Eidotter darein; ferner fein gestoßenen Zucker, fein geschnittene Citronenschalen, etwas Zimmt und Salz, einige Löffel voll Germ, süßen Rahm und ½ Pfund weißes Mehl. Dieses Alles verrührt man gut, und bringt es dann in eine gut ausgeschmierte und mit Bröseln bestreute Kasserole, um es in der Röhre mit goldbrauner Kruste zu backen."
English Translation
"Cream ½ pound of butter or lard until fluffy, then gradually add 8 egg yolks; also add finely ground sugar, finely chopped lemon zest, some cinnamon and salt, a few spoonfuls of yeast, sweet cream, and ½ pound of white flour. Mix all this well, then put it into a well-greased and breadcrumb-sprinkled casserole dish, and bake it in the oven until it has a golden-brown crust."
Note on the Original Text
The original recipe is written in concise, sequential prose, assuming the cook’s familiarity with common methods—hence instructions are short, sometimes omitting precise times or temperatures (unlike modern recipes). Language is direct: 'treibt ab' indicates creaming; 'Röhre' refers to a wood-fired oven; 'Germ' is the Austrian term for yeast. Old spellings like 'Citronenschalen' (lemon zest) and 'Kasserole' (casserole, but meaning baking dish or pan) reflect contemporary usage. Period recipes frequently omit quantities for sugar and cream, suggesting cooks were expected to adjust to taste and experience.
Title
Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)
You can also click the book image above to peruse the original tome
Writer
Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Era
1850
Publisher
Dirnböck
Background
A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.
Kindly made available by
Wien Bibliothek
This recipe comes from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', a renowned 1850 Viennese cookbook written by a distinguished cook. The book aimed to bridge high-society elegance with everyday Austrian and Bohemian practicality, providing delicious yet economical recipes in a time of economic difficulty. Wiener Gugelhupf was—and remains—a fixture of Austrian coffeehouse culture, revered for its tall, ring-shaped form and tender crumb. The recipe’s inclusion in such a practical and wide-reaching cookbook hints at both its popularity and accessibility in mid-19th century Vienna.
In the 19th century, such a cake would be prepared with a large mixing bowl and a sturdy wooden spoon or whisk to cream the fat and combine ingredients. Metal or ceramic Gugelhupf forms, heavily greased and sprinkled with breadcrumbs, were standard for baking, helping give the cake its distinctive ridged crown. The batter would be left to rise near a stove before being baked in a coal or wood-fired oven. Measuring was largely done by eye, hand, or in informally standardized local units such as pounds and spoons.
Prep Time
25 mins
Cook Time
55 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 8 oz unsalted butter (or lard as substitute for historical authenticity)
- 8 egg yolks
- 3/4 cup fine sugar
- Zest of 1 lemon (finely chopped or grated)
- 1 tsp ground cinnamon
- Pinch of salt
- 0.7 oz fresh yeast or 2 1/4 tsp instant dry yeast
- 3 1/2 tbsp sweet cream (or heavy cream; or a scant 1/4 cup)
- 1 3/4 cups white flour (all-purpose or cake flour)
- Butter and breadcrumbs for greasing and dusting the pan
Instructions
- To prepare a classic Wiener Gugelhupf in the modern kitchen, start by creaming together 8 ounces of unsalted butter (or lard if you want an authentic touch) until light and fluffy.
- Gradually incorporate 8 egg yolks while continuing to beat the mixture.
- Then, add about 3/4 cup of finely ground sugar, the zest of 1 lemon, a teaspoon of ground cinnamon, and a pinch of salt.
- Dissolve around 0.7 ounces (20 grams) of fresh yeast (or 2 1/4 teaspoons instant dry yeast) in a few tablespoons (about 3 1/2 tablespoons or a scant 1/4 cup) of warm sweet cream, and add to the batter alongside 1 3/4 cups of fine white flour (all-purpose or cake flour works well).
- Mix thoroughly until you have a smooth, slightly thick batter.
- Grease a Gugelhupf or Bundt tin generously with butter and dust with breadcrumbs.
- Pour in the batter, cover, and allow to rise in a warm spot until noticeably puffed (about 30-45 minutes).
- Bake in a preheated oven at 340°F until the cake has a golden-brown crust and a skewer inserted comes out clean (roughly 45-60 minutes).
- Allow to cool before unmolding.
Estimated Calories
350 per serving
Cooking Estimates
You will need about 25 minutes to prepare the ingredients and batter, plus 45-60 minutes to bake the cake. This recipe produces a classic Gugelhupf that serves 12, with each slice having about 350 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes