John Myers
Peach Muscato Gugelhopf
The perfect peach muscato gugelhopf recipe with a picture and simple step-by-step instructions.
- 300 Gr Peaches
- 160 gr Cantuccini
- 200 gr Soft butter
- 200 g Sugar
- 1 pinch Salt
- 5 Eggs
- 500 g Flour
- 1 A pack of baking powder
- 2 dl Muscato wine
- Oven to 180 degrees. Gugelhupf form butter, flour, put in a cool place.
- Put the cantuccini in a freezer bag and coarsely chop with a rolling pin.
- Dice the peaches. put aside.
- Beat the butter, sugar, salt for 5-8 minutes to a light mass. Stir in 1 egg at a time, keep stirring until the mixture is nice and light.
- Flour, baking powder, mix. And stir in alternately with the wine to the butter-sugar-wine mixture.
- Carefully and thoroughly fold in the peaches and the cantuccini.
- Smooth into the pan and bake for 1 hour.
- It is essential to let it stand in the mold for 10-15 minutes and then turn it over! Let cool and dust with icing sugar.
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