Peach Guglhupf
A moist German peach cake where fresh fruit and buttermilk keep the batter juicy instead of using much butter.
Ingredients
- 500 g peaches (4 peaches)
- 1 Organic lemon
- 130 g yogurt butter (room temperature)
- 1 pinch salt
- 120 g cane sugar
- 3 eggs
- 20 g ground poppy seeds
- 230 g wheat flour
- 70 g whole wheat flour (5 tbsp)
- 3 tsp baking powder
- 70 ml buttermilk
- 20 g breadcrumbs (2 tbsp)
- 50 g powdered sugar (5 tbsp)
Instructions
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1.
Wash peaches, pat dry, halve, pit and cut into about 1 cm cubes.
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2.
Rinse lemon hot, dry and grate half of the zest on a fine grater. Cut lemon in half and squeeze out juice.
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3.
Add 120 g yogurt butter, 1 pinch salt, lemon zest and cane sugar to a mixing bowl. Whisk with hand mixer until frothy. Gradually fold in the eggs.
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4.
Mix poppy seeds, wheat flour, whole wheat flour and baking powder in a separate bowl and stir into the butter mixture. Add buttermilk as well. Fold in peaches.
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5.
Grease a 22 cm Guglhupf pan with remaining butter and dust with breadcrumbs. Pour batter in and bake in preheated oven on the middle rack at 180 °C (fan: 160 °C, gas: level 2–3) for about 50 minutes.
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6.
Remove and let cool in the pan for 5 minutes. Then transfer to a wire rack or inverted baking tray and allow to cool completely.
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7.
Meanwhile whisk powdered sugar with 2 tsp lemon juice in a small bowl until thick glaze forms. Drizzle over cooled Guglhupf with a teaspoon and let set.
