Cherry Gugelhopf

A great cake recipe for any occasion:

Butter a bundt pan well and dust with flour. Refrigerate. Preheat the oven to 180 °C.

Beat the butter until small peaks form. Add the sugar, lemon zest and juice and beat until pale and almost white.

Mix the eggs and milk. Mix flour and baking powder. Stir the flour and egg milk alternately into the buttercream.

Pit the cherries. Drain compote cherries well on paper towels. Frozen cherries can be used slightly thawed. Dust the cherries with a little flour and fold them into the batter. Pour the dough into the prepared pan.

Meanwhile, bake the Gugelhopf in the oven at 180 °C on the lowest rack for fifty to sixty minutes.

Make the needle test: If no more dough sticks to the toothpick, the cake is sufficiently baked.

Remove from the pan, leave in the pan for about ten minutes, then loosen the edges with a kitchen knife and turn the cake out onto a cooling rack. Before serving, sprinkle with powdered sugar of your choice.

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