John Myers
Eggnog Nutella Gugelhupf / Marble Cake
The perfect eggnog nutella gugelhupf / marble cake recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 200 g Sugar
- 1 P. Vanilla sugar
- 4 Eggs
- 125 ml Advocaat
- 125 ml Cream
- 50 g Chopped almonds
- 250 g Flour
- 2 tsp Baking powder
- 2 tbsp Cocoa powder
- 1 tbsp Nutella
- Grease a bundt pan well and dust with flour. Preheat the oven to 150 ° C with hot air. Mix the butter, which is at room temperature, with the sugar and vanity sugar until creamy, stir in the eggs one after the other (approx. 1/2 minute per egg). Add eggnog and cream as well as the chopped almonds and stir quickly into the butter-sugar-egg mixture with the sifted flour mixed with baking powder.
- Approx. Pour two thirds of the batter into the pan. Stir in the remaining dough cocoa and Nutella (a little more ;-). Spread the dark on the light dough and pull a fork through it in a spiral to marble the dough. Smooth the surface of the dough.
- Bake the cake at the specified temperature for about 45 minutes, then switch down to 130 ° C and bake for another 45 minutes. Do a chopstick test to see if the cake is done. Otherwise leave in the oven a little longer. Baking at this relatively low temperature makes the cake crispy on the outside and remains very soft and juicy on the inside.
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