Cinnamon – Bundt Cake La Mäusle

Summary

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

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Instructions

1. Mix the oil with the sugar, vanilla sugar, salt, egg yolks and cream until creamy.
2. Mix the spelled flour, cornstarch and tartar baking powder and add alternately with the water and cream. Finally stir in the ground cinnamon.
3. 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.
4. My husbands and I almost finished the cake lukewarm for dessert.
5. The next day for breakfast, the remaining piece tasted even more cinnamon without being bitter or spicy.
6. So my conclusion: The Hupf can be pre-baked well and is even better if it is stored for a day (well packaged).