Chocolate Gugelhupf

Preparation info
  • Yield:

    4

    cakes, 1 pound 4 ounces each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

This coffee cake version of the classic Gugelhupf, gets an unusual flavor bonus from potatoes, which also add moisture and shelf life (although I don’t think you will have to worry about leftovers). This batter can be used to make good muffins as well; they are especially nice with the addition of dried cranberries and/or pears. Reconstitute the fruit before adding it to the batter at the end of the recipe. Portion 4

Ingredients

Method