Plums – Cinnamon – Yoghurt Gugelhupf
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 180 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 300 grams flour
- 1 packet baking powder
- 200 ml natural yogurt
- 1 tablespoon sugar
- 2 pinches cinnamon
- 2 tablespoon rum
- 250 g plums, diced
Print Recipe
Pin Recipe Instructions
- Beat egg whites into snow.
- Beat the butter, sifted sugar, vanilla sugar and rum until frothy. Stir in the egg yolks one at a time.
- Mix flour and baking powder and sift alternately with the
- Stir cinnamon yoghurt (mix 1El granulated sugar, 1/2 teaspoon cinnamon and add to the natural yoghurt) into the yolk.
- Fold in the egg whites.
- Finally, turn the diced plums in flour and mix them into the dough.
- Grease and flour a bundt pan.
- Pour in the dough and bake in the preheated oven on O / U heat at 180 ° for approx. 50-60 minutes.
- Bake with hot air at 170 degrees for about 45 minutes.
- Let it cool down a bit and turn it over.
- Brush with white chocolate icing and decorate with plum wedges.
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