Spiced Apple Kugelhopf
Kugelhopf is a yeasted cake from central Europe. Yeast was first used in cakes before baking powder came into play in the 19th century.
My take on it adds apples, raisins, cinnamon and nutmeg to create a seasonal spiced bake that tastes similar to a hot cross bun. To top it off it's glazed with a honey and calvados syrup that gives the cake moisture helping it to last for a day or two after baking.
INGREDIENTS
For the Cake
- 50g Butter (softened for greasing the bundt tin)
- 50g Ground Almonds
- 215ml Whole milk
- 10ml Water
- 100g Caster sugar
- 100g Butter (softened)
- 425g Plain flour
- 3tsp Ground cinnamon
- 1.5tsp Ground nutmeg
- Zest of 1 large lemon
- 14g Fast action dried yeast
- 2 Eggs
- 2 Regular eating apples (peeled, cored and diced into medium sized pieces)
- 85g Raisins (Soaked for 30mins in calvados or apple juice)
For the syrup
- 145g Butter
- 120ml Calvados
- 1tsp Cinnamon
- 1tsp Nutmeg
- 1tsp Vanilla extract
- 250g Honey
- 10ml Lemon juice
You will also need: A 25cm Bundt tin
METHOD
- Begin by thoroughly greasing a bundt tin with butter before coating in a generous layer of ground almonds and set aside for later.
- Heat together the milk and water until they reach 40C and set aside.
- In a freestanding electric mixer, cream the butter and sugar before adding the flour, cinnamon, nutmeg, lemon zest and yeast.
- Slowly incorporate the milk and eggs before increasing the speed of the mixer and beating for around 5 minutes (the mixture should be smooth and stringy).
- Fold in the chunks of apple and the raisins before placing the mixture into the bundt tin.
- Cover with clingfilm and leave in a warm place to rise for 75 minutes.
- Bake at fan 170C for 40 minutes and remove when a skewer comes out clean.
- Turn out the cake and skewer holes all over it before allowing it to cool slightly.
- Prepare the honey & calvados syrup by melting 45g butter in a saucepan before adding the calvados, cinnamon, nutmeg, vanilla, honey and lemon juice. Heat on high for 5-8 minutes until the syrup has begun to thicken.
- Remove from the heat, stir in the remaining butter and glaze the kugelhopf.
- Serve soon after making for the best results.
