Peach Kugelhopf
Peach Kugelhopf - This ring cake requires little effort to make and ensures sweet pleasure without repentance
Healthy, because
Even smarter
Nutritional values
The sponge cake becomes nice and juicy, this is ensured by fruits and buttermilk instead of fat. With the pleasant effect that the cake is as low-fat as only a few of its "cousins". It also provides a few extra vitamins.
If fresh peaches are in short supply, you can also use chopped plums, damsons or mirabelles instead.
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 Peaches (about 500 g)
- 1 lemon
- 5 ozs Cultured butter (room temperature)
- 1 pinch salt
- 4 ozs cane sugar
- 3 eggs
- 1 oz ground Poppy seeds
- 8 ozs Pastry flour
- 5 Tbsps Whole wheat flour (70 grams)
- 3 tsps cream of tartar
- ¼ cup Buttermilk
- 2 Tbsps breadcrumbs (about 20 grams)
- 5 Tbsps powdered sugar (about 50 grams)
Kitchen utensils
Preparation steps
Rinse peaches, pat dry, halve, remove pits and cut flesh into about 1 cm (approximately 1/2-inch) cubes.
Rinse lemon in hot water, wipe dry and finely grate half of the zest. Squeeze out lemon juice.
Beat together 120 grams (approximately 4 1/2 ounces) butter, the salt, lemon zest and cane sugar in a mixing bowl until fluffy with a hand mixer. Gradually mix in the eggs.
Whisk together the poppy seeds, both flours and the baking powder in a bowl and mix into the butter mixture. Mix in the buttermilk, then fold in peaches.
Brush a kugelhopf pan (22 cm diameter) (approximately 9 inches in diameter) with the remaining butter and sprinkle with breadcrumbs. Add the batter and bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown and set, about 50 minutes.
Remove from oven and allow to cool for 5 minutes in the pan. Then turn out cake onto a wire rack and let cool completely.
Meanwhile, whisk together the powdered sugar and 2 teaspoons lemon juice in a small bowl until smooth and thickened. Drizzle with a teaspoon over the cooled cake and allow icing to set before serving.
