John Myers
Bundt Cake with Mandarins and Sour Cream
The perfect bundt cake with mandarins and sour cream recipe with a picture and simple step-by-step instructions.
- 375 g Flour
- 1 packet Baking powder
- 180 g Soft butter
- 210 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 200 g Sour cream
- 1 pinch Salt
- 2 Cans Mandarins 175 g drained weight each
- 2 tablespoon Tangerine juice
- For the cast:
- 100 g Powdered sugar
- 3 tablespoon Tangerine juice
- Chopped almonds
- Pour the mandarins into a sieve and collect the juice.
- In a mixing bowl, beat the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs. Mix the flour with the baking powder and salt and stir in two portions.
- Add the sour cream and the two tablespoons of juice and stir everything into a smooth dough. Add the drained mandarins and fold in.
- Pour the dough into the prepared pan and smooth it out. Place the Gugelhupf in the (convection) oven preheated to 160 degrees and bake for approx. 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Turn the cooled Gugelhupf out onto a cake plate. Mix the powdered sugar with the juice, brush the Gugelhupf with it and sprinkle with the chopped almonds.
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