📝 About This Recipe
Transport your kitchen to the heart of Central Europe with these charming, individual-sized Gugelhupf cakes. Traditionally baked in large ceramic molds, this modern air-fried version creates a perfectly golden, slightly crisp exterior while maintaining a moist, buttery crumb inside. Infused with aromatic vanilla, lemon zest, and rum-plumped raisins, these miniature treats are the ultimate elegant accompaniment to your afternoon coffee or tea.
🥗 Ingredients
The Fruit Soak
- 1/2 cup Sultanas or Golden Raisins (roughly chopped if very large)
- 2 tablespoons Dark Rum (may substitute with orange juice)
The Cake Batter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 cup Granulated Sugar
- 2 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1 1/4 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 3 tablespoons Whole Milk (at room temperature)
- 2 tablespoons Slivered Almonds (for the bottom of the molds)
Finishing Touches
- 2 tablespoons Powdered Sugar (for dusting)
- 2 tablespoons Apricot Jam (melted, for glazing (optional))
👨🍳 Instructions
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1
In a small bowl, combine the sultanas and rum. Let them soak for at least 20 minutes while you prepare the batter.
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2
Generously grease six 4-inch mini silicone or metal Gugelhupf (bundt) molds with butter. Sprinkle a few slivered almonds into the bottom of each mold.
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3
Preheat your air fryer to 320°F (160°C). If your air fryer doesn't have a preheat setting, run it empty for 5 minutes.
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4
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer until light, fluffy, and pale in color (about 3-4 minutes).
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5
Add the eggs one at a time, beating well after each addition to ensure the emulsion doesn't break.
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6
Stir in the vanilla bean paste and the fresh lemon zest until fragrant.
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7
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
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8
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing only until just combined.
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9
Drain any excess rum from the sultanas and gently fold them into the batter using a spatula.
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10
Divide the batter evenly among the prepared mini molds, filling them about 3/4 full. Smooth the tops with the back of a spoon.
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11
Place the molds into the air fryer basket, ensuring there is space between them for air circulation. You may need to cook in two batches depending on the size of your air fryer.
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12
Air fry at 320°F (160°C) for 18-22 minutes. The cakes are done when a wooden skewer inserted into the thickest part comes out clean and the tops are golden brown.
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13
Remove the basket and let the cakes cool in their molds for 5-10 minutes. This allows the structure to set so they don't break when unmolded.
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14
Carefully invert the molds onto a wire rack. If using a glaze, brush the warm cakes with melted apricot jam for a professional shine.
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15
Once completely cool, dust generously with powdered sugar before serving.
💡 Chef's Tips
Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the batter from curdling. If the tops of the cakes are browning too quickly in the air fryer, cover them loosely with a small piece of foil for the last 5 minutes. Do not overmix the batter once the flour is added; this ensures a tender, melt-in-your-mouth texture. For an alcohol-free version, soak the raisins in warm Earl Grey tea or orange juice for a similar depth of flavor. Silicone molds work best in air fryers as they are flexible and make removal of the intricate Gugelhupf shape much easier.
🍽️ Serving Suggestions
Serve warm with a dollop of lightly sweetened whipped cream or Crème Fraîche. Pair with a hot cup of Viennese coffee (Melange) or a strong Espresso. Accompany with fresh seasonal berries like raspberries or red currants for a tart contrast. Serve alongside a small glass of dessert wine, such as a late-harvest Riesling. For a decadent twist, drizzle with a simple lemon-sugar glaze instead of powdered sugar.