With this recipe we show you an autumn version of the classic Gugelhupf. When the evenings get shorter and colder in September and the first colorful leaves already decorate the woods and the ground, the golden season begins. What could be finer than coming from outside into the warmth on a cool autumn day and preparing a fine cup of warming tea and enjoying a piece of warm apple-cinnamon bundt cake with it?
The classic form of Gugelhupf is made of a yeast dough with raisins. Nowadays, however, there are many different variations made of yeast, stirred or sponge dough. The typical wreath form with a chimney-like opening in the middle ensures that the dough is cooked thoroughly.
Autumn is also harvest time. Apples are in season from August to the beginning of November, which makes this cake very suitable for the fall. Some apple varieties, called winter apples, are harvested late in the fall and then stored for another month or two until they are ripe. So if you are blessed with a large harvest, you can easily still bake the Vegan Apple Cinnamon Bundt Cake in the winter without resorting to apples from overseas.
Ingredients for the Vegan Apple Cinnamon Bundt Cake
- 4 apples e.g. Boskop or Braeburn
- 1 lemon
- 125 g canola oil
- 80 g xylitol (birch sugar)
- 125 g applesauce
- 180 g coconut yogurt
- 60 g rice syrup
- 150 g ground almonds
- 150 g whole spelt flour
- 15 g corn starch or corn flour
- 50 g walnuts
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp. cinnamon
- 1 pinch sea salt
Preparation of the Vegan Apple Cinnamon Bundt Cake
Step 1
Preheat the oven to 180 degrees top/bottom heat. Grease a cake pan with canola oil and then dust it with a little flour.
Step 2
Grate the zest of one lemon and squeeze out the juice.
Step 3
Wash the apples, remove the core and cut them into small cubes. Sprinkle the apple cubes with lemon juice. This way they will not turn brown so quickly.
Step 4
Put 125 g of canola oil, 80 g of birch sugar and the grated lemon peel in a bowl and mix everything well. Add 125 g applesauce, 180 g coconut yogurt and 60 g rice syrup and stir everything into the mixture.
Step 5
Mix 150 g spelt flour, 150 g ground almonds, 15 g corn flour, 2 tsp baking powder,1 tsp baking soda, 1 tsp cinnamon and 1 pinch sea salt and stir everything well into the liquid ingredients.
Step 6
Finally, add the apples and walnuts to the batter and pour everything into the greased pan.
Step 7
Bake the Gugelhupf for about 50 minutes at 180 degrees top/bottom heat. Take it out of the oven and let it cool down.
Tip:
If you like, you can dust the apple-cinnamon bundt cake with powdered sugar made from xylitol and a little cinnamon.
