We bring you one dessert for gloomy, autumn days! Try a simple recipe for a juicy kuglof with apples, cinnamon and caramel topping. In delight!
- 4 apples, medium size
- 1 tablespoon lemon juice
- 4 tablespoons brown sugar
- ½ teaspoons of cinnamon
- 3 haha
- 250 g of sugar
- 2 vanilla sugars
- 250 ml of oil
- 380 g of smooth flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- a pinch of salt
- a pinch of nutmeg
- 50 g raisins
- 80 g hazelnuts
- 1 tablespoon rum
- 300 g of sugar
- 200 ml sweet cream (36% mm)
Peel an apple, cut it into cubes and mix with lemon juice, brown sugar and cinnamon. In the absence of brown sugar, you can also use plain, white sugar. Let the apples stand for a while, while you prepare the dough.
Whisk the eggs with the sugar and vanilla sugar and add the oil. Then add the dry ingredients – flour, baking powder, salt, cinnamon and nutmeg. Stir the mixture gently with a food processor or mixer on the lowest speed, just long enough for the ingredients to come together and remove the lumps. The mixture will be a little thicker, but that’s how it should be.
Remove the excess liquid from the apples and mix them into the mixture. Coarsely grind the raisins, hazelnuts and rum in a blender and add them to the mixture. If you have time, toast and cool the hazelnuts before preparing the kuglof. It will have a better aroma!
Pour the mixture into a greased and floured kuglof mold. Bake the kuglof for about 50-60 minutes at 180 ° C. Use a toothpick to make sure it is baked.
Leave the baked kuglof to cool in the mold for 10 minutes, then carefully turn it over on a serving plate and let it cool completely to room temperature.
If you like, also prepare a caramel topping that will serve you with kuglof.
Melt the sugar over medium heat without stirring. Just shake the pot occasionally. Melt the sugar further over low heat until it gets a nice, golden-brown caramel color. Remove the caramel from the heat and add the sweet room temperature cream and a pinch of salt. Return the caramel sauce to a low heat and just stir briefly, about 30 seconds.
Transfer the caramel sauce to a bowl where you will serve it and let it cool a bit. You can pour it over the kuglof or serve it when serving the cake.
Jannette Razum – The sweet world of cakes and pastries
Photo: Jannette Razum