Marzipan Gugelhupf with Candied Fruit

If you're a fan of old-world easy and delicious desserts, you will love this German bundt cake with almond paste, aka marzipan Gugelhupf!

Add some candied fruit for color, and this marzipan sponge cake becomes a perfect addition to your holiday table. It has a texture like a pound cake and a distinctive almond taste.

Are Bundt Cakes Too Dry?

I had someone once tell me that they don’t like bundt cake. When I asked why, they said that they felt like bundt cakes are always too dry. I never made a dry bundt cake in my whole life, so I rolled my eyes and thought to myself, “Yeah right. More for me.”

I also have the world’s most intense sweet tooth and I certainly do not discriminate against any dessert! But savory bundt cakes are awesome too!

For those of you who might want to explore a little further than the boxed chocolate cake with Betty Crocker vanilla icing, this German marzipan bundt cake is definitely a level-up!

It's always fun to have someone dive into a slice of this and be pleasantly surprised that it’s not just vanilla!

You will love to bring this bundt cake out during Christmas and other holidays. There’s something about the almond scent that just says “Christmas” right? German families especially love a hint of almond in their desserts.

You’ll get in the spirit when this cake is baking in the oven, and your whole kitchen is warm and delightfully almond scented. Sounds like a baker’s dream.

WHAT IS THE DIFFERENCE BETWEEN MARZIPAN AND ALMOND PASTE?

In the US, the main difference between marzipan and almond paste is the ratio of ground almonds (almond meal) to sugar. The almond paste will have roughly equal proportions of almonds and sugar and in marzipan, the ratio of sugar is higher.

Marzipan is smoother in texture and great for covering cakes and making edible models, while the almond paste is used for pies and cake fillings like this Gugelhupf. In most of Europe, marzipan and almond paste is the same.

Aside from its beautiful flavor, another thing I love about marzipan is that it makes your cake juicy. Sometimes bundt cakes can become slightly dry after baking, but the marzipan keeps it soft and spongy.

As I said, I never made a dry one, but it happens. Regardless, the marzipan has your back.

Candied Fruit

I do like to have a variety of textures in my foods, so I decided to add some candied fruit to my cake. I don’t mean to scare you – I’m not making this into one of those holiday fruitcakes that you hear horror stories about (they’re really not that bad).

Delicious in cakes, cookies, garnishes, or dipped in chocolate, candied fruit is a perfect addition to this almond-y cake. It adds to the sweetness of this not-too-sweet bundt cake.

To give it a little additional sweetness, you can either drizzle a chocolate glaze on top, or you can dust some powdered sugar over the cake as well. It really depends on if you think the candied fruit will do the job for you already (again, it is so delicious).

It may not matter to some people, but this German bundt cake with marzipan will make a beautiful centerpiece on the table as well. It’s a huge improvement over the regular cakes that come out pretty plain.

Those you can only really make aesthetically pleasing if you have some keen icing skills (which I don't).

Bundt cakes, on the other hand, come out of the pan uniquely shaped and oh so pretty! You can also find bundt pans that have patterns in them to mold the cake – how cool!

Plus, with so many desserts on the table at your holiday gathering, don’t you want yours to be the shining star?

How to make it:

Bundt Cake

1. Preheat oven to 350 degrees Fahrenheit. Grease a bundt pan with non-stick vegetable oil spray and lightly dust with flour.
2. Separate the eggs. Beat the whites with salt to stiff peaks, and reserve the yolks.
3. In a large mixing bowl, beat the butter and sugar at medium speed until the mixture lightens in color and looks fluffy and creamy. Scrape the sides and bottom of the bowl.
4. Mix in the grated almond paste. Add the yolks and almond extract and beat until well combined.
5. With a spatula, stir in the flour and then gently fold in the egg whites. Lastly, mix in the candied fruit.
6. Pour the mixture into the prepared bundt pan, smoothing the top with a spatula. Bake on the middle rack for 1 hour.
7. Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the marzipan Gugelhupf, and allow it to cool completely.
8. Pour cooled cake with chocolate glaze or sprinkle with icing sugar.

Chocolate Glaze

1. Combine the chopped chocolate and coconut oil in a medium heatproof bowl and place over a medium saucepan of barely simmering water (with the bowl not touching the water). Heat, stirring occasionally until the mixture is fully melted and combined.
2. Set aside to cool to room temperature.

Recipe Notes:

• *The marzipan or almond paste is best grated if it has been frozen or kept in the refrigerator.
• You can add one tablespoon of dark/spiced rum to the cake for a little bit more flavor.
• The chocolate glaze is a homemade version of the store-bought chocolate sauce that hardens when poured over ice cream. The coconut oil makes the chocolate more fluid and encourages it to set faster when it’s applied to a chilled surface.
• Cut the cake with a hot knife, so that the chocolate doesn't break. To do this, fill a tall container/pitcher with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.
• The bundt cake can be frozen without the glaze. The covered glazed cake will keep fresh in the refrigerator for up to 4 days.

 O T H E R  G E R M A N  D E S S E R T S  Y O U  M U S T  T R Y:

• EDIBLE CHRISTMAS CANDLES
• STRAWBERRY OATMEAL CAKE
• APPLE OATMEAL STREUSEL CHEESECAKE
• VERTICAL LAYER PUMPKIN ORANGE CHOCOLATE CAKE

German Marzipan Bundt Cake - Gugelhupf with Candied Fruit

This flavorful, spongy marzipan bundt cake with candied fruit and chocolate glaze will be the shining star at your holiday gathering.

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: German

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12 - 16 servings

Calories: 359kcal

Author: Jas

Ingredients

Bundt Cake

• ▢ 8 eggs
• ▢ A pinch of salt
• ▢ 2 sticks butter at room temperature
• ▢ 8 oz. almond paste coarsely grated*
• ▢ 1 teaspoon almond extract
• ▢ 1 cups all-purpose flour
• ▢ ⅔ cup mixed candied fruit or fruit of your choice
• ▢ 1 cup sugar

Chocolate Glaze

• ▢ 4 oz milk chocolate chopped
• ▢ ¼ cup coconut oil or butter

US Customary - Metric

Instructions

Bundt Cake

• Preheat oven to 350 degrees Fahrenheit. Grease a bundt pan with non-stick vegetable oil spray and lightly dust with flour.
• Separate the eggs. Beat the whites with salt to stiff peaks, and reserve the yolks.
• In a large mixing bowl, beat the butter and sugar at medium speed until the mixture lightens in color and looks fluffy and creamy. Scrape the sides and bottom of the bowl.
• Mix in the grated almond paste. Add the yolks and almond extract and beat until well combined.
• With a spatula, stir in the flour and then gently fold in the egg whites. Lastly, mix in the candied fruit.
• Pour the mixture into the prepared bundt pan, smoothing the top with a spatula. Bake on the middle rack for 1 hour.
• Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the marzipan Gugelhupf, and allow it to cool completely.
• Pour cooled cake with chocolate glaze or sprinkle with icing sugar.

Chocolate Glaze

• Combine the chopped chocolate and coconut oil in a medium heatproof bowl and place over a medium saucepan of barely simmering water (with the bowl not touching the water). Heat, stirring occasionally until the mixture is fully melted and combined.
• Set aside to cool to room temperature.

Expert Tips

~ Free Tips ~

• *The marzipan or almond paste is best grated if it has been frozen or kept in the refrigerator.
• You can add one tablespoon of dark/spiced rum to the cake for a little bit more flavor.
• The chocolate glaze is a homemade version of the store-bought chocolate sauce that hardens when poured over ice cream. The coconut oil makes the chocolate more fluid and encourages it to set faster when it’s applied to a chilled surface.
• Cut the cake with a hot knife, so that the chocolate doesn't break. To do this, fill a tall container/pitcher with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.
• The bundt cake can be frozen without the glaze. The covered glazed cake will keep fresh in the refrigerator up to 4 days.

Nutrition

Calories: 359kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 53mg | Potassium: 138mg | Fiber: 2g | Sugar: 34g | Vitamin A: 170IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1.9mg

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