|4||extra large eggs|
|1 1/2 cups (325 g)||sugar|
|1 ts.||pure vanilla extract|
|16 TBS (2 sticks)||room temperature butter|
|3/4 cup + 1 TB||milk (or butter milk)|
|3 cups (440 g)||all-purpose flour|
|1 ½ ts.|
|1 TB||spiced rum|
instant espresso powder
Pour 2/3 s of the batter into a separate mixing bowl, and mix the remaining batter with the cacao powder/instant espresso/milk mix. Prepare the bundt cake pan with a baking spray and pour in half of the 'white' batter first, then add the 'chocolate' batter and finish with the remaining 'white' batter. Draw a skewer once through the batter for a beautiful marbeling (or not).
Bake the bundt cake at 350F for 55-60min or a tooth pick inserted in the center comes out clean and the Gugelhupf removes slightly from the sides of the pan. Transfer the cake pan to a cooling rack and let it cool for 10 min. Turn the cake pan, and slightly tip on the pan until the Gugelhupf comes out. Cool the Gugelhupf on the cooling rack for at least 2 hours. Sift confectioners sugar for decoration. Serve with a side of coffee and maybe some fresh whipped cream with a dash of sugar and vanilla extract.