When I think of cosy Sundays in Vienna, one cake always comes to mind: Marmorgugelhupf. Vanilla sponge swirled with chocolate, baked in a Bundt tin, dusted with icing sugar. Not fancy like Sachertorte, but the kind of cake you’ll find in almost every household – the classic for Sunday coffee with family.

The Gugelhupf tin gives the cake its characteristic ring shape with a high, fluted edge. The name comes from “Gugel,” an old German word for hood or hat, and “hupf,” meaning to jump or rise – quite fitting for a cake that rises so beautifully in the oven. It’s a shape you instantly recognise in Austria, and one that feels festive even if the cake itself is wonderfully simple.

These days, Marmorgugelhupf has become my go-to cake whenever I need one – whether my parents are coming to visit, for my children’s birthdays, or simply just because. It always works. My sister-in-law is coeliac and lactose free, and I myself have lactose intolerance. This version is naturally dairy free, and with gluten-free flour it turns out just as well. Because the recipe is so moist thanks to the oil and orange juice, my sister-in-law is always happy – she says it reminds her of “real” cake. Simple, reliable, and always gone before I even have time to store leftovers.

Ingredients

Method

1. Beat the eggs with the sugar until thick and creamy. Add the orange juice and oil while mixing. Sift in the flour with the baking powder and fold in quickly.
2. Pour two thirds of the batter into a greased Bundt tin. Mix the cocoa powder into the remaining third, then spoon on top and swirl lightly with a fork for the marble effect.
3. Bake at 180°C for about 45 minutes. Leave to cool and dust with icing sugar or melted Chocolate for a more dramatic effect.

For me, Marmorgugelhupf is the taste of home – simple, swirled, and always ready for Sunday coffee.