The juicy, fresh fruit cake presented in a different way.
With the cake in the beautifully shaped WECK® Gugelhupf jar, you will be a welcome guest or host.
Beautiful to look at, easy to transport and quickly served from the jar to the plate.
Ingredients
- 4 Boskop apples
- 150 g soft butter
- 4 eggs
- 180 g brown cane sugar
- 1 p. vanilla sugar
- 350 g wholemeal wheat flour
- 50 g grated almonds
- 7 tbsp milk
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 msp. nutmeg powder
Preparation
Peel, core and dice the apples.
Beat the butter, eggs, sugar and vanilla sugar in a bowl until fluffy.
Gradually add the flour mixed with baking powder.
Add the grated almonds to the bowl and add the milk until you have a creamy batter.
Now fold the diced apple pieces into the batter.
Divide the batter between three WECK® Bundt glasses (280 ml), which have been greased and dusted with flour beforehand, and place in the preheated oven.
Bake for 60 - 70 minutes at 180°C. Test with a wooden stick (the dough is cooked when no more crumbs stick to the wooden stick).