Kugelhopf (bundt) with apricots

Ingredients:

200 gr convert conversionbutter or margarine

200 gr convert conversionsugar

4 eggs

250 gr flour convert conversion

2 teaspoons baking powder

2-3 tablespoons milk

1 can apricots

breadcrumbs

rum or apricot glaze:

150 gr convert conversionicing sugar

2-3 tablespoons rum or apricot juice

icing sugar

extra:

oven

kugelhopf pan
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How to prepare:

Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Beat the butter with sugar and eggs creamy.

Sift the flour and baking powder over the creamy butter. Keep whipping till you have an airely batter. Add optional some milk.

Grease the kugelhopf, sprinkle with breadcrumbs and spoon half of the batter in.

Drain the apricots, divide over the batter and cover the apricots with the other half of the batter.

Bake the kugelhopf cake 60 minutes.

When the cake has cooled, cover with rum glaze or apricot glaze and sprinkle with icing sugar.

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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