John Myers
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Bundt Cake with Apple Filling
The perfect bundt cake with apple filling recipe with a picture and simple step-by-step instructions.
For the apple filling
- 600 g Apples
- 150 ml Apple juice, naturally cloudy
- 2 tbsp Sugar
- 0,5 tsp Ground cinnamon
- 2 tbsp Dried cranberries or raisins
- 2 tbsp Food starch
- Zest of half a lemon
- 1 tbsp Lemon juice
- 2 tbsp Sliced almonds
For the quark and oil dough
- 400 g Wheat flour
- 100 g Wholemeal rye flour
- 1 Pä Tartar baking powder
- 2 Pä Vanilla sugar
- 2 Eggs
- 125 ml Oil
- 250 g Quark, lean level
- 5 tbsp Milk
- 1 Pr Salt
- 100 g Marzipan raw mass
- Zest of half a lemon
- Peel and quarter apples, remove core and cut into cubes. Bring the lemon juice, zest, 100 ml apple juice, sugar, cinnamon and cranberries to the boil and simmer for about 5 minutes. Stir in the cornstarch in the rest of the apple juice and stir into the apple mixture. Bring to the boil, then cool. If you like, you can stir in 2 tablespoons of plum jam.
- For the dough, first mix the dry ingredients, then add everything else (except the marzipan) and stir with the dough hook first on a low level, then vigorously. Rub the marzipan over it with a coarse grater and then knead everything again.
- Roll out the dough onto a rectangle (approx. 45 x 30 cm) on a floured surface. Spread on the apple mixture (leave a border of approx. 2 cm), sprinkle the almonds on top. Roll up loosely from the long side. Place in a greased or, in the case of silicone, rinsed Gugelhupf pan.
- Bake in a preheated oven at 160 degrees for 50 – 60 minutes. After cooling, sprinkle with powdered sugar or sprinkle with icing.
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