Apple-walnut wholemeal gugelhupf with blackberry sauce

Name: Apple-walnut wholemeal gugelhupf with blackberry sauce
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 2 Apples; 7-10 Tbsp Juice of 1 lemon; 120 g Walnut kernels; 250 g Butter or margarine; 300 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 250 g Whole-wheat flour; 1 package Baking Powder; 250 g Blackberries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar to dust

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

2 Apples
7-10 Tbsp Juice of 1 lemon
120 g Walnut kernels
250 g Butter or margarine
300 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
250 g Whole-wheat flour
1 package Baking Powder
250 g Blackberries
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar to dust

Directions

1
Peel and quarter apples, remove core. Dice apple quarters, sprinkle with lemon juice. Chop the nuts.
2
Cream fat, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the fat-egg mixture. Fold in apples and nuts.
3
Pour into a greased, flour-dusted ring cake mould (26 cm Ø, approx. 2 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
4
Remove from the oven, turn over and allow to cool on a cake rack.
5
Sort blackberries. Simmer remaining sugar with 120 ml water for about 5 minutes. Puree the blackberries with sugar syrup in a tall container. Cut the ring cake into pieces and serve with blackberry sauce.