Squash Gugelhopf

Total time: 3hr
Preparation Time: 45m

For 16 pieces

Nutritional Information

Contains 237 Kcal, 4g Protein, 27g Carbohydrates, 12g Fat


  • Dough
  • 150 g sugar
  • 125 g butter, soft
  • 4 eggs
  • 0.25 tsp salt
  • 200 g white flour
  • 1 tsp baking powder
  • 100 g ground hazelnuts
  • 1 tsp cinnamon
  • 600 g squash (e.g. butternut), coarsely grated (yields approx. 500 g), stem set aside
  • Decoration
  • 1 tbsp lemon juice
  • 75 g icing sugar
  • Utensils
  • One ring-shaped cake mould (approx. 900 ml), greased and floured

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  • Dough

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the flour, nuts, baking powder and cinnamon. Add the squash to the mixture. Place half of the dough in the prepared mould. Cover the rest of the dough and refrigerate.
  • To bake

    Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely. Wash the mould, grease and flour it. Transfer the refrigerated dough to the prepared mould. Bake, tip out and cool as above.
  • Decoration

    Trim the bases of the cakes so that they are level and place one on top of the other. Place the reserved squash stem on top of the Gugelhopf. Mix the icing sugar with lemon juice until smooth and drizzle over.
  • Tip:

    Use carrot juice instead of lemon juice for the icing.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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