Caramel Cream Amaretto Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 g flour
- 250 grams sugar
- 5 egg (s)
- 1 packet vanilla sugar
- 1 packet baking powder
- 2 teaspoons cinnamon powder
- 150 ml amaretto
- 3 tablespoon spread (caramel cream), e.g. from Lotus
- 100 g almond (s), chopped
- Margarine, for the mold
- Breadcrumbs, for the mold
- possibly couverture or powdered sugar for dusting.
Print Recipe
Pin Recipe Instructions
- Brush the Gugelhupf tin with margarine and sprinkle the breadcrumbs in the tin. Mix the butter and sugar with the vanilla sugar until frothy. Gradually add the eggs and beat to a creamy mass. Stir in the cinnamon, amaretto and the caramel cream. Mix in the flour, baking powder and the chopped almonds. Fill the dough into the mold and bake in the preheated oven at 180 degrees hot air for about 50-60 minutes.
- You can then dust the cake with powdered sugar or coat it with couverture.
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