Shoko-Kirsch Napfkuchen Gugelhupf Bundt cake

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened version is lower in sugar.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

Preheat the oven.

In a mixing bowl, combine 200 g Weizenmehl, 2 packets of chocolate pudding powder, and 1 packet of baking powder.

In another bowl, mix 125 g sugar, 1 packet of Bourbon vanilla sugar, and 5 eggs until well combined.

Add 150 ml sunflower oil and 125 g buttermilk to the egg mixture and mix well.

Gradually add the dry ingredients to the wet mixture and stir until smooth.

Fold in 100 g grated chocolate and 350 g drained sour cherries.

Pour the batter into a greased Bundt pan.

Bake in the preheated oven until a toothpick comes out clean.

For the glaze, melt 100 g milk chocolate with 2-3 teaspoons of sunflower oil until smooth.

Drizzle the chocolate glaze over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens