Mini orange Gugelhüpfe
Yum,  Cakes & biscuits

Mini Orange Gugelhüpfe

When I was out at our local dm the other day, I found these mini Gugelhupf forms. They were so cute and cheap, so I had to have them. Of course, then I had to work on a recipe that would use them. I wanted something fresh for spring. Mini orange Gugelhüpfe were born!

dm is a German “drug store” franchise. According to the company’s website, dm has around 3,500 stores and nearly 60,000 employees in 13 countries, making it the largest drug store company in Europe (in 2018). The Gugelhupf forms are the brand Profissimo, which is one of dm’s own brands. However, there are a numerous mini Gugelhupf forms available, for example, on and

Silicon forms + me ≠ good friends

I hate using silicon baking forms. Years ago, I had a bad experience with a silicon form. Truth be told, I have avoided them wherever I could since.

Overworked, over tired and somewhat stressed, I was home late from work and had to make a cake for some event the next day (my secretary’s birthday maybe???). I had a silicon form with “happy birthday” of something on it that I had promised to use for the first time. After buttering the form carefully, I poured in the batter and put the cake in the oven. I remember standing in my kitchen in Brussels in tears when I took the cake out of the oven. Despite my best (tired) efforts, the cake had stuck and fell apart when I took it out of the pan. About half of it had to be scraped out and the letters were totally illegible.

I think I eventually managed to salvage most of the cake. I vaguely remember using cream, custard, raspberries and some Bailey’s Irish cream. If it was a trifle, it was deliberate, right? I kept crying while I was making the custard. By the next morning when the custard still had not set, I was beyond caring and tears.

Still, I cannot believe that I was voluntarily going to use silicon forms again!

My advice to those of you who have not used silicon forms before: make sure you butter the form EXTREMELY well. Don’t miss anything. And flour the mould well after you have smeared it with butter.

What is a Gugelhupf?

Gugelhupf, Gugelhüpfe in plural, are what Americans call bundt cakes.

Why are they called bundt cakes? Apparently, a group of German women approached a local company that made Scandinavian bakeware, to ask if the company would recreate a Gugelhupf pan. In Europe, these pans were traditionally made of cast iron or thick ceramic and had been too heavy to take with them when they left for America.

In German, an association, society or group is called a Bund. Therefore the pan is most likely named after women’s society that asked for it to be recreated. In fact, in certain areas (like the Pfalz) the Gugelhupf is called the Bundkuchen, or bund cake.

And the ‘t’ on the end? Perhaps it is for the patent, or because Germans often pronounce a ‘d’ more like a ‘t’. Whatever the reason, bundt pans have become a fixture at most large gatherings in America.

Oranges and lemons say the bells…

The mini Gugelhupf forms I purchased came with a recipe. The recipe sounded boring and dry, but it gave me some idea of the amount of batter needed.

Looking for something to make for Mothers’ Day brunch or afternoon tea? We had these mini orange Gugelhüpfe for Easter, but they would be perfect!

The ‘syrup’ in these mini orange Gugelhupfe makes them incredibly moist and just perfect for spring. They were even still moist 2 days later (with nothing but aluminium foil over the top). Even my MIL complimented them – and she normally comments that what I have made is very “maechtig” (strong).

If you prefer, you can swap the orange for lemon. They would still be delicious and moist. No need for cream or ice cream! If you want something on the side, ours were great with fresh raspberries.

Mini orange Gugelhüpfe recipe

Mini orange Gugelhüpfe

Makes 6 mini Gugelhüpfe


  • 70g butter
  • 80g zucker
  • 1 orange
  • 1 pinch of salt
  • 2 eggs
  • 85g flour
  • 1 tsp. baking powder


  1. Preheat the oven to 170°c. Butter and flour the forms well.
  2. Grate the rind off the orange. Place approx. 40g of the sugar into a bowl. Rub the orange rind into the sugar between your thumbs and index/middle fingers until it starts to smell like orange mollies.
  3. Place the butter into bowl and beat on high for a couple of minutes until the butter and sugar form a creamy mixture.
  4. Add salt and eggs and beat on high for 2-3 minutes until fluffy.
  5. Sift the flour and baking powder into a separate bowl to combine.
  6. Add the flour mix into the rest of the batter in three part and mix well.
  7. Place approx. 1.5 Tbsp of batter into each form and smooth the top.
  8. Bake for 15 minutes or until a tester comes out clean. Remove from oven and remove from the forms as soon as possible.
  9. Juice the orange. Pour the remaining sugar into the juice and stir. The aim is not to dissolve the sugar, but to make a sort of “glaze”.
  10. Pour the glaze over the cakes. The juice will soak into the the cake while the sugar leaves little crystals on the top of each cake.


Six mini orange gugelhupfs ready for spring; Gugelhupfs with orange syrup.

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