Juicy Nut Yogurt Bundt Cake
Prep Time15 minutes mins
Cook Time1 hour hr
Rest Time1 hour hr
Total Time2 hours hrs 15 minutes mins
Servings: 12 people
- 4 Free range eggs
- 200 g White sugar
- 1 packet Vanilla sugar
- 150 Milliliters Oil
- 250 g Flour
- 200 g Ground hazelnuts
- 1 packet Baking powder
- 300 Milliliters Yogurt
- Icing sugar to sprinkle
Put the eggs with the sugar and vanilla sugar in a mixing bowl and beat until frothy. Slowly add the oil and stir in.
Mix the flour with the baking powder and hazelnuts. Mix the flour and nut mixture in two portions with the yogurt into the egg mixture.
Pour the dough into the prepared Gugelhupf tin. Place the cake in the oven preheated to 180 degrees (convection) and bake for approx. 55 - 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin. Turn the cooled Gugelhupf out onto a cake plate and sprinkle with powdered sugar.
Serving: 100g | Calories: 405kcal | Carbohydrates: 37.4g | Protein: 5.9g | Fat: 25.9g