Mini gugulhupf cakes
Mini Gugelhupf cakes are delightful bite-sized bundt cakes, infused with warm spices like nutmeg and cinnamon, and glazed with a sweet cinnamon sugar coating. Perfect for any occasion, they combine rich flavors with a charming presentation.
Cook time 40 min
Prep time 15 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
2 cups sugar
2 eggs
1/3 cup rum
1/4 cup milk (1% fat)
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
If you're looking for a bite-sized treat that's rich in flavor and perfect for any occasion, mini gugulhupf cakes with cinnamon sugar are a delightful choice. These small, bundt-style cakes not only look charming but also offer a deliciously spiced flavor, courtesy of ground nutmeg and cinnamon. Whether you're preparing them for a party, a family gathering, or just as a sweet treat for yourself, these mini cakes are sure to please any crowd.
Instructions:
Preheat your oven to 350°F (175°C). Grease your mini Gugelhupf molds or a mini Bundt pan with a non-stick spray or a bit of butter and a dusting of flour to ensure easy removal.
- In a medium bowl, whisk together the all-purpose white wheat flour, baking powder, baking soda, and ground nutmeg until well combined. Set aside.
- In a large mixing bowl, combine the sugar and eggs. Beat with an electric mixer or by hand until the mixture is smooth and creamy.
- Add the rum, milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until all ingredients are well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared mini Gugelhupf molds, filling each mold about three-quarters full to allow room for the cakes to rise.
- Place the filled molds in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Baking times may vary slightly, so keep an eye on them towards the end.
- Once baked, remove the cakes from the oven. Allow them to cool in the pan for about 10 minutes, then gently invert the molds to release the cakes onto a wire rack to cool completely.
- In a small bowl, mix the remaining sugar and cinnamon together.
- While the cakes are still slightly warm, generously sprinkle the cinnamon sugar mixture over the top or roll each cake in the mixture to ensure an even coating.
- Your Mini Gugelhupf Cakes with Cinnamon Sugar are now ready to be enjoyed! Serve them as a delightful treat with tea or coffee.
Mini gugulhupf cakes with cinnamon sugar are a wonderful blend of comforting spices and moist, tender cake. With a hint of rum and cinnamon, these cakes offer an exciting twist to traditional recipes. Once you serve these delectable mini cakes, they’re sure to become a favorite. Enjoy them with a cup of tea or coffee, and savor each delightful bite.
Mini gugulhupf cakes FAQ:
Use mini Gugelhupf molds or a mini Bundt pan for these cakes. Each mold should be filled about three-quarters full to allow for rising.
Bake the mini Guglhupf cakes in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute rum with an equal amount of apple juice or vanilla extract if you prefer not to use alcohol. However, this may slightly alter the flavor profile.
Store the cooled mini Guglhupf cakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
If your mini Guglhupf cakes turn out dry, ensure you measure your ingredients accurately and avoid overmixing the batter. Also, check your oven temperature with a thermometer, as incorrect heat can affect baking.
Cooking Tips:
- Make sure all your ingredients are at room temperature before you start mixing. This allows for a smoother batter and ensures even baking.
- To avoid overmixing the batter, combine the dry and wet ingredients gently. Overmixing can result in denser cakes.
- Grease your mini bundt pans thoroughly to ensure the cakes release easily after baking.
- If you don't have rum on hand, you can substitute it with an equal amount of apple juice or leave it out entirely for a non-alcoholic version.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps them to firm up a bit and reduces the risk of breaking.
Nutrition Facts
8 ServingsCalories 330kcal
Protein 4.67g
Carbohydrates 70g
Fiber 1.03g
Sugar 50g
Fat 8g
More recipes
Puff pastry apple strudel toastie
Enjoy flaky puff pastry filled with spiced apple goodness.
07 Dec 2025Grilled peaches with honey drizzle
Simple grilled peaches drizzled with honey for a sweet treat.
17 Dec 2025Double choc chip cookies
Indulge in rich double choc chip cookies with dark and white chocolate.
01 Jan 2026Coconut cream berry delight with chocolate candies
Enjoy a creamy Coconut Cream Berry Delight with chocolate candies.
15 Jan 2026Cinnamon cream-filled sponges
Light sponges filled with spiced cream for a delightful treat.
14 Feb 2026Orange self-saucing pudding
Enjoy a moist orange cake with a delightful self-saucing layer.
25 Nov 2025