Description
Saftiger Dinkel-Gugelhupf mit zarter Krume, frischen Himbeeren und feiner Vanillenote. Cremige Frischkäse-Sour-Cream verleihen ihm eine luftige Textur; goldbraun gebacken, verlockend fruchtig und zart schmelzend.
Ingredients
Scale
- 1 pinch salt
- Approximately 50 ml cold milk
- 225 g fine sugar
- 2 packets vanilla sugar
- 200 g soft butter
- 200 g sour cream (10% fat)
- 4 eggs, size M
- 150 g low-fat cream cheese (4% fat)
- 350 g spelt flour (Type 630) or wheat flour (Type 405)
- 1 packet baking powder (16 g)
- 50 g cornstarch
- 250–300 g fresh raspberries
- Butter and flour for greasing the baking pan
- Powdered sugar for dusting
Instructions
- Remove the butter and eggs from the refrigerator at least 30 minutes before starting to allow them to come to room temperature. This will help ensure the butter is soft and the eggs incorporate smoothly into the batter.
- Prepare a large Bundt cake (Gugelhupf) pan by thoroughly greasing it with butter, paying special attention to all corners and indentations. Lightly dust the entire inside of the pan with flour, tapping out any excess. Alternatively, you can use a large loaf pan.
- Preheat your oven to 190°C (374°F) with top and bottom heat. Position the oven rack in the lower third of the oven to allow the cake to bake evenly.
- In a large mixing bowl, use an electric hand mixer to beat the softened butter on medium-high speed until it becomes light and creamy.
- Add the sugar and vanilla sugar to the butter and continue beating until the mixture is pale and fluffy, ensuring the sugar is well incorporated.
- Add one egg at a time to the butter mixture, beating each egg for about 1 minute before adding the next. Continue this process until all eggs are incorporated and the batter is smooth and airy.
- Add the cream cheese and sour cream to the bowl, and mix on medium speed until fully combined and the batter is homogeneous.
- In a separate bowl, combine the spelt flour, baking powder, and cornstarch. Sift this dry mixture to remove any lumps.
- Gradually add the sifted dry ingredients to the wet mixture in several portions, mixing gently after each addition. Pour in approximately 50 ml of cold milk as needed to help the batter come together into a thick, smooth, and creamy consistency. Do not overmix, as this can make the cake dense.
- Carefully rinse and dry the fresh raspberries. Gently fold them into the batter using a spatula or large spoon, being careful not to crush the berries so they remain whole and distributed evenly throughout the cake.
- Pour the finished batter into the prepared Bundt pan, spreading it evenly with a spatula. Smooth the top so the cake will bake evenly.
- Place the filled pan in the preheated oven on the lower third rack. Bake the cake at 190°C (374°F) with top and bottom heat for approximately 60 minutes.
- After 60 minutes, check whether the cake is baked by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean without wet batter, the cake is done. If there is batter on the skewer, bake for a few more minutes and test again.
- Once fully baked, remove the cake from the oven and place the pan on a wire cooling rack. Let the cake rest in the pan for about 10 minutes so it can set and release more easily.
- After cooling for 10 minutes, gently shake the pan using oven mitts or pot holders to help loosen the cake from the sides and center tube. Lightly lift and tap the pan, moving it up and down to further release the cake.
- Once you feel the cake has separated from the pan, carefully invert the pan onto a wire rack lined with parchment paper or a clean kitchen towel. Lift the pan off to release the cake.
- Allow the Dinkel Himbeer-Gugelhupf to cool completely on the rack. For best results and a moist crumb, wrap the cooled cake tightly in plastic wrap or foil and let it rest overnight.
- Before serving, generously dust the top of the cake with powdered sugar. Slice into 16–18 pieces and serve.
Notes
Tip: You can also make this moist, fruity Gugelhupf with fresh blackberries or blueberries instead of raspberries. Nutritional information: For 16 pieces, each piece contains approximately 291 kcal and about 14 g fat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
