John Myers
Pear, Cocoa and Vanilla Gugelhopf
The perfect pear, cocoa and vanilla gugelhopf recipe with a picture and simple step-by-step instructions.
- 500 Gr Diced pears
- 500 Gr Flour
- 1 A pAck of bAking powder
- 4 Eggs
- 250 Gr Butter
- 1 pinch Salt
- 200 Gr Sugar
- 1,5 dl Milk
- 5 El Milk
- 2 El Cocoa powder
- 1 Tl Vanilla paste or vanilla powder
- Preheat the oven to 170 degrees. Butter, flour and refrigerate the Gugelhupf form.
- Prepare the pears and set aside the cubes. Mix the flour with the baking powder and set aside.
- Mix the soft butter with the sugar and salt for 5 minutes, stir in one egg at a time. Continue until the mass is light.
- Stir in the flour alternately with the milk.
- Divide the dough into 2 bowls and fold in the pear cubes in one.
- In the second half of the dough, stir in the 5 tbsp milk and 2 tbsp cocoa powder.
- First distribute the light dough in the mold, then spread the cocoa dough over it and pull it through with a fork just like with a marble dough.
- Now put the bundt cake in the hot oven in the bottom groove and bake for 1 hour. Depending on the oven, it may be 10 minutes longer. Do a nail test in the mold and let it stand for 10 minutes – this is very important! Then turn out onto a grid and let cool.
- Dust with icing sugar. Enjoy!
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