Apple & cinnamon Gugelhopf

Apple & cinnamon Gugelhopf

Total: 1 hr 40 min. | Active: 40 min.
Nutritional value / piece: 247 kcal
, Fat: 11 g
, Carbohydrate: 30 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

350 g white flour
½ tsp salt
100 g sugar
50 g ground hazelnuts
1 tsp bourbon vanilla powder
1 tsp baking powder
1 tsp sodium bicarbonate
125 g butter, melted, left to cool
2 dl milk
4 eggs
1 tbsp apple vinegar
250 g sour apples, coarsely grated

Cinnamon sugar

½ dl apple juice
½ dl lemon juice
50 g icing sugar
20 g butter, melted, left to cool
3 tbsp sugar
½ tbsp cinnamon
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One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done

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Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Whisk the butter, milk, eggs and vinegar, pour into the dry ingredients, whisk together quickly. Stir in the apples. Transfer the cake mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake out onto a rack, prick firmly all over with a wooden skewer.

Cinnamon sugar

Mix the apple juice and lemon juice with the icing sugar, pour over the cake, leave to cool. Brush the butter all over the cake. Mix the sugar and cinnamon, sprinkle over the cake.

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