his timeless classic with apple, cinnamon and hazelnuts looks alluring, is quick and easy to prepare and tastes wonderful.
Apple - Hazelnut Gugelhupf
This timeless classic with apple, cinnamon and hazelnuts looks alluring, is quick and easy to prepare and tastes wonderful.
Servings: 12 pieces, 1 Cake
- 400 g flour spelt
- 230 g confectioners sugar
- 4 eggs
- 250 ml vegetable oil flavorless
- 1 tsp baking powder
- 100 g hazelnuts ground, toasted
- 100 g chocolate dark, chopped
- 300 g apples peeled, grated
- 1 tbs lemon zest freshly grated
- 1 tbs lemon juice
- 1 pinch salt
- 1 tbs vanilla sugar
- 1 tsp cinnamon
- 5 ml golden rum optional
- Position a rack in the center of the oven and preheat to 200° Celsius (390 degrees Fahrenheit). After 10 minutes reduce the temperature to 180° C (350 degrees Fahrenheit).
- Lightly butter your baking pan (tube pan) and dust with flour or bread crumbs, tap out the excess.
- Sift the flour with the baking powder, add hazelnuts and mix until combined.
- Put confectioners sugar, eggs and salt, vanilla sugar and cinnamon in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale in colour and doubled in volume, about 8 minutes. Add golden rum (optional) and mix until incorporated.
- In the meantime grate the apples and toss with lemon juice.
- Slowly add vegetable oil and beat carefully for about 30 seconds until combined.
- Gently fold in the dry ingredients - flour and ground hazelnuts - until there are no longer any lumps. Mix only until combined. Carefully fold in grated apples and chopped chocolate.
- Scrape the batter into the prepared pan. Place in the oven and bake for 10 minutes at 200° Celsius (390 degrees Fahrenheit). After 10 minutes reduce the temperature to 180° C (350 degrees Fahrenheit) and bake for 40 minutes.
- The cake is done when it has browned slightly and a cake tester comes out clean when inserted into the middle. With oven mitts, put the pan onto a cooling rack, let cool for 10 minutes, then unmold.
- Run a thin flexible knife or offset spatula around the inner edges of the pan. Turn the cake out of the pan: Place a serving plate on top of the pan and, pressing the plate firmly with one hand, invert the whole thing with the other, allowing the cake to release onto the plate. Carefully transfer the cake to a wire rack and let cool completely.