Apple Gugelhupf with almonds and spelt flour

Ingredients for 1 servings:

• 2 apples
• 150 g butter, room temperature
• 220 g brown sugar
• 1 pinch of salt
• 3 eggs
• 1 packet of vanilla sugar
• 300 g wholemeal spelt flour
• ½ pack of baking powder
• 1 handful of almonds, whole
• 80 g almonds, chopped
• e.g. powdered sugar
• e.g. lemon juice or apple juice

Instructions

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

very juicy and tasty, and even healthier than with white flour

Cut the peeled and cored apples into cubes. It doesn’t matter how big they are; if you prefer, you can also grate them. I leave the pieces relatively large; I prefer that, and it gives the cake such a fruity flavor. Cream the butter until smooth and slowly add the sugar. Don’t forget the pinch of salt! Gradually beat in the eggs. Mix in the flour and baking powder, then fold in the chopped almonds and apples. Before placing the batter in the bundt cake pan, place a whole almond in each of the grooves—this makes the cake look nicer. Then add the batter and bake for 50–60 minutes at 180°C (top/bottom heat). Remove from the pan, turn out, and drizzle the cake with a glaze made from powdered sugar and lemon juice (or apple juice, of course).