Apple gugelhupf

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I like gugelhupfs for their pretty shapes. You can mix them up in no time, they go perfectly with a cup of coffee in any season and  there are a endless combination of ingredients all the year round.  This one with apples is moist and it can take any shape. If you don't have a bunt cake mould, they could be baked in square tin or bread loaf tin, you get to choose.  And for the ingredients, you don't need much:

2 small apples peeled and diced
160 g caster sugar
100 ml oil
200 ml buttermilk
3 eggs
240 g plain flour
pinch of cinnamon
2 teaspoons of baking powder
icing sugar for dusting

Sift and combine the dry ingredients ( flour, baking powder and cinnamon) and set aside.
Mix the eggs and sugar until smooth and fluffy, add the oil and buttermilk and then the dry components.
 Bake for 45 to 50 minutes on 180 C in a 20 cm bunt mould, generously greased with butter and sprinkled with fine crumbs or flour.
Let it cool down for awhile before removing to a cooling rack, dust with icing sugar when cold. Store it covered for few days.

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