John Myers
Baking: Juicy Apple and Poppy Seed Bundt Cake
The perfect baking: juicy apple and poppy seed bundt cake recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 200 g Sugar
- 500 g Flour
- 4 piece Free range eggs
- 1 pinch Salt
- 1 shot Milk
- 1 packet Baking powder
- 1 packet Mohnback – my concession to finished products
- 3 tablespoon Almond sticks roasted in sugar
- 2 piece Apples, Breaburn
- 0,5 teaspoon Ground cinnamon
- Make a heavy batter from butter – room temperature – sugar, flour, eggs, salt, milk and baking powder. Share this.
- Peel, core and roughly grate the apples. Stir in half of the batter together with the cinnamon.
- Mix the second part of the dough with the poppy seeds and the almonds.
- Grease and crumble a Gugelhupf tin and alternately pour the dough into the tin, spoon by spoon. For the second layer, fill in the dough in an offset manner.
- Bake the cake for about 50 minutes at 180 degrees in the preheated oven. (Toothpick sample) Then fall onto a board.
- Mix powdered sugar and lemon juice together and cover the hot cake with it.
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