Small Pumpkin Seed Bundt Cake

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the filling:

For the dough:

For the glaze:

Instructions

Grease and flour a small bundt pan (18 cm). Preheat the oven to 180 ° C top / bottom heat.
Finely grind the pumpkin seeds (e.g. with the Moulinex). Bring the milk, sugar, butter, breadcrumbs, cinnamon and raisins to the boil briefly, then set aside (the filling is a little runny at first, but then swells up).
Mix the flour and baking powder and sift into a mixing bowl. Add all remaining ingredients and knead. Roll out the dough into a rectangle on a floured surface and spread the filling. Roll up the long side of the sheet of dough, place it in the baking pan and bake for about 30 minutes. Chopstick sample!
After cooling, stir together powdered sugar and milk and coat the Gugelhupf with powdered sugar glaze, sprinkle with chopped or ground pumpkin seeds.
Tip:
For a normal-sized bundt pan, double the ingredients and increase the baking time to around 40-45 minutes.
This bundt cake is also suitable for those with nut allergies.

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