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Apricot Gugelhupf with Nuts

  1. Wash the apricots, halve them and remove the stones. Cut into small cubes.
  2. Brush Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
  3. Stir butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamon, cloves and vanilla sugar. Stir in the quark and apricots.
  4. Mix the flour with the nuts in a bowl, and stir in the baking powder.
  5. Beat the egg whites with the granulated sugar to a stiff peak. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.
  6. Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly and then turn out.
  7. Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.


Source: Austrian National Tourist Office


  • 300 g apricots (weighed without stones)
  • 3 eggs
  • 120 g butter
  • 110 g icing sugar
  • 4 tbsp. granulated sugar
  • 150 g grated walnuts or hazelnuts
  • 150 g plain flour
  • 150 g quark
  • ½ packet (8 g) baking powder
  • 1 packet (8 g) vanilla sugar
  • ½ tsp. ground cinnamon
  • Pinch of ground cloves

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