Raspberry Gugelhupf

If your oven tends to bake hot, reduce to 140°C and slightly extend the baking time.

Do not thaw the raspberries; they stay firmer when folded in and will color the batter less.

Also thoroughly grease the center tube — the cake most often sticks there.

The butter should be soft (room temperature); this makes the mixture particularly airy.

Stir each egg in for about 20–30 seconds to prevent the mixture from curdling.

Mix only until no dry flour is visible, otherwise the Gugelhupf will become dense.

Fold slowly with a spatula so the berries remain as whole as possible.

Near the end, perform the skewer test: no wet batter should cling to the wooden skewer.

If you turn it out too early it may break — allow at least 1 hour to cool.

Sprinkle the powdered sugar just before serving so it doesn't become damp.