Cinnamon – Bundt Cake La Mäusle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 ml oil, neutral (e.g. sunflower oil)
- 150 g cane suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 5 egg yolks
- 3 tablespoon heavy cream
- 225 g spelled flour, fine
- 25 g cornstarch
- 1 packet tartar baking powder
- 125 ml water
- 25 ml cream
- 25 g cinnamon, round
- Butter and crumbs for the mold (alternatively silicone mold)
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the oil with the sugar, vanilla sugar, salt, egg yolks and cream until creamy.
- Mix the spelled flour, cornstarch and tartar baking powder and add alternately with the water and cream. Finally stir in the ground cinnamon.
- Put the dough in a Gugelhupf pan (alternatively rinse out a silicone baking pan) greased with butter and sprinkled with breadcrumbs and bake at 175 degrees top / bottom heat for about 35 to 40 minutes (stick test). Let cool for about 20 minutes, turn out of the mold and let cool down.
- My husbands and I almost finished the cake lukewarm for dessert.
- The next day for breakfast, the remaining piece tasted even more cinnamon without being bitter or spicy.
- So my conclusion: The Hupf can be pre-baked well and is even better if it is stored for a day (well packaged).
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