Apple chocolate gugelhupf

Simply to melt away! This apple chocolate Gugelhupf is so fluffy that it melts in your mouth. The apple makes the dough particularly loose and juicy! This is the autumn-winter Gugelhupf par excellence, which succeeds in the twinkling of an eye,. I’ll give you the recipe and a few tips on how to get the Gugelhupf out of the tin!

This is what you need for the Gugelhupf:

• 5 eggs
• 1 cube of butter (250g, room temperature)
• 200g sugar
• 120g grated almonds
• 240g plain flour (e.g.: spelt)
• 1 package baking powder
• 120g chopped chocolate
• 2 apples, peeled and grated
• Zest of half a lemon

And this is how it works:

Separate the eggs. Beat the egg whites until firm and set aside. Beat the butter and sugar in another bowl until creamy and add the egg yolks one by one. Mix in the spelt flour, baking powder, grated almonds, lemon zest and chopped chocolate. Finally, add the grated apples and carefully fold in the beaten egg whites with a whisk. Spread the dough in a greased and floured tin and bake at 170° for about 45 minutes.

Allow the Gugelhupf to cool well and turn out onto a wire rack. If the Gugelhupf does not come out of the tin straight away, you will find tips for turning it out below.

Dust the Gugelhupf with icing sugar and enjoy with coffee and/or tea!

Grey gugelhupf? When the Gugelhupf just won’t come out of the tin! What to do?

It is important NOT to try to remove the Gugelhupf from the mould with a knife, as this can damage the particularly delicate coating.

In the best case you prepare the Gugelhupfform well in advance. This means that you must brush the mould with butter, margarine or oil before baking. You can do this well with a brush or just like that with a stick of butter. The easiest way is to melt the butter a little.

It is important to let the Gugelhupf cool down in the pan after baking and only turn it out when it has cooled down completely.

If the Gugelhupf still doesn’t come off the pan, you can try to put a hot dampened tea towel over the pan or put the Gugelhupf in the freezer for half an hour. You should then be able to topple it!

Enjoy it!

You can find more delicious recipes for coffee snacks here.