Kugelhopf (bundt) with apricots


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


rum or apricot glaze:

150 gr convert conversionicing sugar

2-3 tablespoons rum or apricot juice

icing sugar



kugelhopf pan

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How to prepare:

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

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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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)