Juicy eggnog gugelhupf with apple

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 3 eggs
• 1 apple, grated
• 250 ml egg liqueur
• 125 g flour
• 125 g cornstarch
• 4 tsp baking powder
• Fat and breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Wonderfully juicy, you can’t resist it fresh from the oven!

First, beat the margarine and sugar until creamy. Gradually beat in the eggs. Coarsely grate the apple and add it to the beaten ingredients along with the egg liqueur. Mix the flour with the cornstarch and baking powder and fold in. Pour the batter into a greased and breadcrumbed Bundt cake pan, smooth it out, and bake at 175°C (top/bottom heat) for about 70 minutes. After a while, cover with aluminum foil if necessary (if it gets too brown). After baking, let the cake cool in the pan for a while before turning it out. This Bundt cake tastes great fresh from the oven, but it can also be safely kept in the refrigerator for several days.