Gugelhupf with yogurt, apple and vanilla

Ingredients for 1 servings:

• 250 g flour (possibly gluten-free cake flour mix from Schär)
• 230 g icing sugar (xylitol is also possible) + a little more for sprinkling
• 1 vanilla pod(s), including the pulp or vanilla, ground
• ½ pack of baking powder
• 5 eggs, size M
• 125 ml coconut oil or other
• 4 tbsp yogurt 1.5%
• 2 tbsp Liqueur 43 or water
• 50 ml water, lukewarm
• 1 apple
• some butter for the mold
• some almond(s), ground for the mold
• possibly raisins or cherries, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

also available gluten-free, sugar-free and alcohol-free

Preheat the oven to 160°C (top/bottom heat). Grease a Bundt cake pan with butter and sprinkle with almonds. Separate the eggs at room temperature and beat the egg whites until stiff peaks form. Beat the egg yolks with the powdered sugar until frothy. Stir in the scraped seeds of a vanilla pod and coconut oil (in winter, melt in a double boiler). Stir in the yogurt, water, and then the liqueur (or add 2 tablespoons more water). Peel the apple, finely grate it, and stir in. Mix the flour with the baking powder and mix well. Fold in the beaten egg whites and pour the batter into the pan. Bake the cake on the lowest rack for 55-60 minutes. Do the skewer test. Let the cake cool briefly, turn it out of the pan, and then sprinkle with powdered sugar. Variation: Stir in raisins or dried cherries.