Ingredients
- 225 butter, soft
- 220 g maple syrup
- 2 eggs
- 300 g flour
- 2 tsp baking powder
- 1 pinch of salt
- 150 g natural yogurt
- 120 g pecan nuts, chopped
For the cake pan
- 40 g butter
- 40 g pecans, ground
For the topping
- 50 g cream cheese
- 25 g maple syrup
Cream the butter with the maple syrup. Mix in the eggs one at a time. Sift the flour with the baking powder and salt and gently mix in. Finally, mix in the plain yogurt and the chopped pecans.
Butter a bundt cake pan and cover with the ground pecans. Pour in the batter and bake at 180 °C for about 35 - 40 minutes. Let cool briefly and turn out of the pan.
Mix the cream cheese with the maple syrup until smooth and spread on the cooled gugelhupf.
Recipe by Azra @_kitchen.love_
