Apricot Yogurt Bundt Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g suar
- 1 packet vanilla sugar
- 220 g butter
- 5 egg (s)
- 300 grams flour
- 1 packet baking powder
- 50 g almond (s), round
- 150 g yourt (apricot fruit yourt)
- 50 ml cream
- 1 tablespoon rum
- 300 g apricot (s), diced
For decoration:
- Brittle (hazelnut brittle)
- Apricot (s), cut into wedges
- some almond (s), sliced
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla sugar and rum until creamy and gradually stir in the egg yolks.
- Mix the sifted flour with baking powder and almonds and mix in alternately with the apricot yoghurt and the cream into the yolk mixture. Fold in the egg whites. Mix the diced apricot pieces into the batter.
- Grease and flour the Gugelhupf pan, sprinkle the base with sliced almonds, pour the dough into the Gugelhupf pan and bake in the preheated oven at 180 degrees for about 60 minutes.
- After ¾ the baking time, cover with foil if necessary.
- Let it cool down a bit and turn it over.
- Cover with apricot wedges and sprinkle with hazelnut brittle.
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