Ovog meseca grupa ljubitelja kuglofa BundtBackers pravi kuglof sa trešnjama. Za naše podneblje ovo je malko promašena tema, jer trešanja nema ni u tragovima. A ja nisam od onih domaćica koje prave slatko, ili kompot. Tako da sam posegla za kandiranim trešnjama koje sam stavila u recept pronađen na Coolinariki. Mislim da slika sve kaže.
Potrebni sastojci:
• 175 g putera
• 100 g kandiranih trešanja
• 1 jabuka
• 1 kasika ceđenog limunovog soka
• 350 g mekog brašna
• 1 kesica (12 g) praška za pecivo
• 150 g šećera
• 1 kesica vanilin šećera
• 4 jajeta
• 150 ml mleka
• 75 g maka
• 2 kašike šećera u prahu
Kalup za kuglof dobro podmažite i pospite brašnom.
Rernu zagrejte na 180°C.
Puter otopite i ohladite. Ako kolač pravite sa višnjama, dobro ih ocedite. Kandirane trešnje iseckajte.
Jabuku izrendajte na krupnije rende i poškropite limunovim sokom.
Brašno prosejte, dodajte u brašno prašak za pecivo, pa promešajte.
Puter umešajte sa šećerom i vanil šećerom, dodajte jedno po jedno jaje i mleko.
Masu podelite na dva dela. U jedan stavite ribane jabuke a u drugi mak. Svaku masu posebno promešajte.
U pripremljeni kalup stavite prvo masu sa jabukama, pa poređajte trešnje, pa preko njih smesu sa makom.
Sve pecite oko 40-45 minuta, probajte čačkalicom da li je biskvit pečen.
Pečen ostavite 5 minuta u kalupu a zatim ga okrenite na tacnu, pospite šećerom u prahu i ohladite.
Ingredients:
Preheat the oven to 180ºC. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Cut the cherries into quarters.
Grate an apple with a cheese grater. Pour with lemon juice.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
Mix eggs with milk. Sift flour with baking powder.
With the mixer on medium-low speed, pour the milk with eggs mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer on low speed and add the flour mixture.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
Ingredients:
- 175 g unsalted butter, softened
- 100 g Candied Cherries
- 1 apple
- 1 tablespoon lemon juice
- 350 g soft white flour
- 1 bag (12 g) baking powder
- 150 g sugar
- 1 teaspoon pure vanilla extract
- 4 eggs
- 150 ml milk
- 75 g poppy seed
- 2 teaspoons powdered sugar
Preheat the oven to 180ºC. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Cut the cherries into quarters.
Grate an apple with a cheese grater. Pour with lemon juice.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
Mix eggs with milk. Sift flour with baking powder.
With the mixer on medium-low speed, pour the milk with eggs mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer on low speed and add the flour mixture.
Divide the batter into two parts. In the first part mix grated apples and in the second part put poppy seeds. Mix each part separately.
Put the first part with apples into the prepared mold, sprinkle with cherries, and then pour the poppy seed mixture over them.
Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 5 minute and than invert it onto a wire rack to cool completely.
Put the first part with apples into the prepared mold, sprinkle with cherries, and then pour the poppy seed mixture over them.
Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 5 minute and than invert it onto a wire rack to cool completely.
Our host this month: Sneha from Sneha’s Recipe
- Apple, Poppyseed and Cherry Bundt Cake from Katinspajz
- Banana Split Bundt Cake from Patty's Cake
- Bundt Cake Chocolate and Cherries from Merce`s Cake
- Cherry Brownie Bundtlets from Food Lust People Love
- Cherry-Port Swirled Bundt Cake with Almond Streusel from All That's Left Are The Crumbs
- Cherries Zebra Bundt Cake from PatyCo.Candy bar
- Chocolate Cherry Bundtlets from Sweet Sensations
- Chocolate Covered Cherry Cake from The Queen of Scones
- Glazed Cherry Coconut Cake from Sneha's Recipe
- Lemon Cherry Babka from A Day in the Life on the Farm
- Lemon Maraschino Buttermilk Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mary Berry Cherry Cake from Palatable Pastime
- Shirley Temple Bundt Cake from Cookaholic Wife
- White Chocolate Bundt Cake with Black Cherry Jam from I Love Bundt Cakes
Poppy seeds make this cake look awesome.
ReplyDeleteWhat a great flavor profile on this bundt. Love poppyseeds.
ReplyDeleteYour cake looks amazing! I love that it’s light on top and poppy seed~ish on the bottom. Personally, I love poppy seeds and can’t get enough. I’ll certainly be making this tasty morsel in the near future.🌵💜🐝
ReplyDeleteP.S. thanks for the translation.🌵💜🐝
ReplyDeleteThis is very different and I'd love to try it!
ReplyDeleteWhat a great idea to make two different layers...looks tasty!!!
ReplyDelete