Peach Guguluf

I can't forget the first time I made this guguluf – I was so enthusiastic, the oven was on, the ingredients were ready, and just then I realized I didn't have enough flour. I improvised with what I found in the cupboard (I won't tell you what came out; it was rock hard on the edges and strangely soft in the middle). Since then, I've learned to double-check, to do mise en place properly, and to have everything I need on hand. Now, I know the steps almost by heart and I always add something different – sometimes more fruit jelly, other times chocolate, depending on my mood or what I have at home. The peach guguluf has become the dessert I make when I want something sweet and comforting, but don't want to complicate things too much.

Quick info: it takes about 25-30 minutes of prep time (and about 45 minutes in the oven, keep an eye on it towards the end), suitable for a large guguluf pan or a long loaf pan, yielding around 10-12 slices. It's an easy recipe; I wouldn’t say it's strictly for beginners, but if you've made a loaf cake before, you'll definitely manage. Difficulty level: medium to relaxed, with room for improvisation.

Ingredients and their roles – what really matters, not just a checklist:

- Eggs (5, preferably as fresh as possible) – the base of the structure, of course. I prefer eggs with yellow yolks, as they help with color and flavor.
- Sugar (150 g) – don’t skimp here; this is the exact amount that balances the fruit jelly and chocolate. Too little, and it comes out bland; too much, and it gets soggy.
- Flour (180 g) – gives consistency but also lightness. The flour shouldn't be damp or lumpy. If you have sifted flour on hand, even better; it avoids surprises.
- Vanilla pudding powder (1 packet, usually 40 g) – seems optional but isn't; it helps with flavor and texture, making it fluffier. You can use another flavor, but vanilla is the best here.
- Milk (100 ml, at room temperature) – the liquid that binds everything together; don't let it be cold, or it will ruin the foam.
- Oil (100 ml, it doesn't matter if it's sunflower or another neutral oil) – don’t substitute it with butter, as it will come out too dense; oil keeps the batter tender.
- Baking powder (1 packet, 10 g) – helps it rise nicely, but don’t be tempted to add half a packet more, as it will start to taste metallic.
- A pinch of salt – don’t skip it; it really helps enhance the flavor, it's not just for decoration on the list.
- Vanilla essence – I’ve never measured exactly, about a teaspoon or two, to taste. Better too much than too little, I say.
- Canned peaches – I usually add about 3 large halves, diced (make sure to drain them very well, or they will sink and make the base soggy; don’t ask how I know). If you don’t have peaches, apricots or pineapple work too.
- Fruit jelly – about 100 g, cut into small cubes; adds a colorful appearance and an interesting texture. If you don’t have it, it’s not a disaster, but I highly recommend it.
- Chocolate – 50 g, chopped into pieces, not finely crushed, so you can feel it when you bite into it. I've used both milk chocolate and dark chocolate, and even chocolate with nuts.

Besides these, you’ll need a bit of extra flour for dusting the pan and coating the peaches.

Preparation method:

1. First, I preheat the oven to 170°C (for electric ovens, heat from top and bottom). I know some people forget to do this and end up beating the eggs for nothing while the batter sits waiting for its turn in the oven.

2. I separate the eggs: the egg whites in a large bowl, the yolks in a small bowl. I have an old mixer, but any will do. I sprinkle a pinch of salt over the egg whites and start beating them until soft peaks form. I gradually add the sugar (don’t pour it all in at once, or the foam will deflate) and continue beating until it becomes shiny and holds its shape well.

3. I add the yolks one at a time over the egg whites and mix each time, but don’t overdo it, just enough to incorporate them. This is where I also add the vanilla essence, as it mixes best directly with the yolks.

4. I add the oil and milk gradually, alternating between the two. I pour in a little oil, mix, then a bit of milk, and mix again. I take my time with this step because if I go too fast, the batter can curdle.

5. Now I mix the flour, pudding powder, and baking powder in a separate bowl – I do this with a whisk to avoid any lumps. Then I slowly pour the dry ingredients over the wet ones, using a spatula and mixing with broad, gentle strokes from the bottom up to avoid deflating the foam. Don’t panic if it seems thick at first; it will come together nicely if you don’t rush.

6. I prepare the guguluf pan: I generously grease it with oil (or butter, if I want to evoke childhood memories) and dust it with flour. If it’s an older pan, I make sure to coat all the corners well so nothing sticks at the end.

7. I pour half of the batter into the pan, trying to level it out a bit; it doesn’t have to be perfectly even.

8. Now I add the fruit jelly and chocolate pieces over the bottom layer. Don’t just put them on the edges, or you’ll only find them in one or two slices. Then I add the diced peaches, coated in flour beforehand (this really helps; otherwise, they’ll slide down to the bottom of the pan). The rest of the batter goes over them, covering everything so no colorful bits are visible on top.

9. I place the pan in the oven, on the middle rack. It takes about 45-50 minutes for me, but it varies a lot with different ovens – at around 40 minutes, I start testing with a toothpick. If it comes out clean (or with a bit of melted sugar), it’s done. Don’t open the oven too often, or it will deflate.

10. I take the pan out and let it cool on a rack for 10-15 minutes. Otherwise, if I take it out too quickly, it can break or stick. Once it’s cooled a bit, I turn it out onto a rack to cool completely. If you don’t have a rack, a wooden cutting board with parchment paper underneath works too, to avoid moisture absorption.

Why I make this recipe often:

It saves me when I crave something special, but without the hassle. What I like most is that it’s versatile – I can use whatever I have on hand: peaches, pineapple, apricots, or even apples. I also love that it’s not overly sweet or heavy; you can enjoy it for breakfast, with coffee, or as a dessert at lunch. The fruit jelly adds a unique charm, and the vanilla pudding gives it a creamy texture, unlike the dry loaf cakes of the past. Whenever someone drops by unexpectedly, I know I can quickly throw the ingredients together, pop it in the oven, and in the end, it feels like I’ve put in a lot of effort.

Tips, variations, and serving ideas:

Useful tips and common mistakes:

- Don’t add peaches directly from the can without draining them well and coating them in flour – otherwise, they are likely to sink and make the base wet in places.
- Don’t open the oven for the first 30 minutes. If you need to check, do it quickly; otherwise, it will sink in the middle and won’t rise back up, no matter what you do.
- When mixing the dry ingredients into the batter, don’t use a mixer; use a spatula or a large spoon with broad movements. The mixer breaks the foam, and it won’t be fluffy anymore.
- Weigh the ingredients, especially the flour and sugar. “Eyeballing” it doesn’t work if you want consistent results.
- When dusting the pan, make sure to cover the central axis too (if you have a real guguluf pan), so it doesn’t get stuck there.

Substitutions and adaptations:

- You can use fresh fruits (peaches, apricots, pears), but they should be well-drained and not overly ripe. If they are too ripe, they will become mushy.
- If you want a gluten-free version, go for gluten-free flour (I’ve tried the Mix It from Schar; it worked decently, but it was still less airy).
- For a lighter dessert, reduce the sugar to 100 g and use chocolate with at least 70% cocoa, but don’t cut out all the sugar, as it changes the texture.
- The fruit jelly can be substituted with raisins soaked in rum or with chopped nuts if you’re not a fan of colorful things.

Variations:

- I’ve also tried it with sour cherries from a can – it gives a more tart flavor, but it’s very good.
- Instead of chocolate, you can use chocolate chips or even pieces of fruit jelly with various flavors.
- In a “fall” version, I add diced apples and cinnamon instead of peaches and vanilla.

Serving ideas:

- It goes well with a dusting of powdered sugar on top, but only after it has cooled completely (otherwise, it melts and doesn’t look good).
- With simple whipped cream or rich yogurt if you want something refreshing.
- In the morning, it’s great with coffee or a glass of milk, and for brunch, it pairs nicely with tart apricot jam or berries.

Frequently asked questions:

What do I do if it sinks in the middle?
This most often happens if you opened the oven too early or if the batter is too liquid (you used overly wet fruit or didn’t sift the flour). Sometimes, if you use very small eggs, you may need to reduce the milk by 10-15 ml or add a bit more flour.

Can I make the recipe with butter instead of oil?
I tried it once, but the batter came out denser, almost like a brioche. I prefer oil because it keeps the cake tender and doesn’t dry out the base. If you really want to use butter, melt it and let it come to room temperature, then replace the same amount with oil.

How much can I reduce the sugar?
You can lower it to 100 g without significantly changing the texture. Below 100 g, it comes out paler, and the flavor isn’t as balanced, but if you want very little sugar, compensate with a bit of liquid honey (no more than a tablespoon).

Is a guguluf pan necessary, or can I use another shape?
You can use a classic loaf pan or even a round pan with removable sides if you don’t have anything else. Just make sure the pan isn’t too small, or it will overflow while baking.

Can I double the quantities?
Yes, but only if you have a large pan or two pans. Baking times increase by 10-15 minutes, but the toothpick test is still the final check.

Nutritional values (approximate):

If I divide the guguluf into 12 slices and look at the ingredients, one slice has about 210-220 kcal. There are about 4-5 g of protein per slice (mostly from the eggs), around 30 g of carbohydrates (sugars from fruits, flour, sugar), and 7-8 g of fats (from oil, chocolate, eggs). The fruit jelly and chocolate increase the calories a bit, but it’s not a marathon. It’s a dense dessert but not heavy – it doesn’t have whipped cream or frosting, so it doesn’t weigh down digestion too much. Overall, it’s healthier than a store-bought cake with a lot of frosting and quite balanced for a homemade treat.

How to store and reheat:

I keep it at room temperature in a covered container or under a thick towel for about 3 days, and it stays soft. If you want to keep it longer, put it in the fridge (it lasts 5-6 days), but let it sit at room temperature for at least 20-30 minutes before eating, or it can be a bit hard. To reheat, microwave for 10-15 seconds (no more, or it will dry out), or cut into slices and heat in a non-stick skillet with a lid on low heat for about 2 minutes on each side. You can add a bit of butter if you want it extra aromatic and golden on the outside. If you know you won’t eat it quickly, you can freeze individual slices – put them in a bag in the freezer, and when you want one, leave it out for 1 hour at room temperature or microwave for 20 seconds. After thawing, the taste and texture aren’t exactly the same, but it’s still good.

In a bowl, we mix the egg whites with a pinch of salt, add the sugar, and mix until it dissolves. We add the egg yolks, mixing well after each addition, then gradually add the oil and milk. We combine the flour with the pudding powder and baking powder. We add this mixture over the egg white foam and gently fold it in with a spatula or spoon. We pour half of the mixture into a greased and floured baking pan, add the Turkish delight, chopped chocolate, and diced peaches dusted with flour, then pour the remaining mixture on top. Bake in the preheated oven until a toothpick comes out clean. Let it cool slightly in the pan before transferring it to a wire rack to cool completely.

 Ingredients: 5 eggs 150 g sugar 180 g flour 1 packet vanilla pudding 100 ml milk 100 ml oil 1 pinch of baking powder 1 pinch of salt vanilla essence peaches (from compote) 100 g Turkish delight (cut into cubes) 50 g chocolate

 Tags:  fruit cake peach cake