Halloween bundt cake

Halloween bundt cake recipe

Mix 500g flour, 350g sugar, 100g coarsely chopped hazelnuts, 1 ½ teaspoons cinnamon, 1 ½ teaspoons baking powder and 2 pinches salt in a bowl. Add 4 eggs, 250g melted, cooled butter and 200g apple sauce. Mix everything well. Pour half of the batter into the prepared Bundt pan. Cover and chill the remaining dough. Now bake the Gugelhopf for approx. 55 minutes in the lower half of the oven preheated to 180° C. Then take it out, leave it to cool slightly and turn it out onto a wire rack to cool further. Clean the tin and grease and flour it again. Now pour the cooled dough into the prepared tin and bake and turn out in the same way as the first one.

Cut both Gugelhopf bases slightly straight and put the cake scraps to one side. Now mix 200g heavy cream cheese (e.g. Philadelphia) with three tablespoons of powdered sugar and a few drops of orange food coloring. Spread this mixture on one of the Gugelhopf bases. Place the second Gugelhopf on top, cut side down. Fill the hole with the leftover cake.

For the icing, mix 100g powdered sugar with 1 to 1 ½ tablespoons of water and a few drops of orange food coloring. Spread the icing over the cake and leave to dry. Shape half a roll of green modeling marzipan (approx. 40g) into a pumpkin stem and place it on the bundt cake. The imaginative and delicious cake is ready.

This recipe is easy to prepare. You can bake the Gugelhopf about a day in advance, leave to cool and store wrapped in foil.

Found on Bakeria

Still not enough? You can find another great recipe for a delicious and fun Halloween cake here.