in Recipes

Gugelhupf with plum jam and yogurt

updated

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Ingredients for 1 servings:

  • 200 g butter
  • 170 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 150 g jam (plum jam)
  • 200 g natural yogurt
  • 2 tbsp rum
  • 350 g flour
  • 1 packet of baking powder
  • 1 tsp cinnamon
  • Fat and breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

also works well with other types of jam

Cream the room-temperature butter with the sugar and vanilla sugar until creamy. Crack the eggs one at a time and stir in. Beat each egg thoroughly before adding the next. Add the jam, yogurt, and rum. Sift the flour mixed with the baking powder and cinnamon over the butter and stir in. Pour the batter into a greased and floured Bundt pan and bake at 170°C (350°F) for about 45 minutes. Do the toothpick test.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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