Gugelhupf mit Safran

Ingredients

• 250 g butter
• 250 g sugar
• 1 packet vanilla sugar
• 6 Eggs
• 500 g flour
• 1 packet baking powder
• 0.13 l milk
• 40 ml rum
• 1 untreated lemon (zest)
• 1 can saffron
• butter (for the pan)

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Add saffron to rum and warm slightly.

3. 3.

   Grease the pan well and dust it with breadcrumbs.

4. 4.

   Beat butter until fluffy, add sugar and vanilla sugar, beat until creamy. Gradually fold in eggs. Stir in rum-saffron mixture, mix flour and baking powder, sift some onto the butter mixture, combine, add 4 tbsp milk, sift more flour over, and continue. Process everything into a smooth batter. Add more or less milk if needed to make the batter silky and spreadable. Fold in lemon zest, pour batter into pan, level it, bake for about 50 minutes (test with a toothpick). Cover the cake promptly with buttered parchment paper. Remove the finished cake from the pan and let it cool on a wire rack.