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Kürbis-Apfel Gugelhupf
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Pumpkin-apple gugelhupf with maple syrup and pumpkin seed topping

The juicy pumpkin-apple gugelhupf is a simple but delicious autumn recipe. The perfectly coordinated spices give the cake a hint of the pre-Christmas season. The whole thing is refined by a maple syrup glaze and a topping of pumpkin seeds.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 12 Pieces of cake


  • 200 g raw cane sugar Demerara
  • 180 ml sunflower oil
  • 350 g fine spelt flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons gingerbread spice
  • 1 pinch of salt
  • 300 g Hokkaido pumpkin finely grated
  • 70 g apple finely grated
  • 2 tbsp pumpkin seeds

For the glaze

  • 125 g icing sugar
  • approx. 2 tbsp maple syrup
  • approx. 1 tbsp milk


  • Preheat the oven to 180 °C (top/bottom heat). 
  • Grease a cake tin of your choice well and sprinkle with breadcrumbs or flour.
  • Whip the eggs, sugar and oil with a food processor for about 3 to 4 minutes until the sugar has dissolved.
  • Mix all the dry ingredients and stir into the egg and sugar mixture.
  • Add the grated pumpkin and grated apples and mix in until an even batter is formed.
  • Pour the batter into the prepared mould.
  • Bake in the preheated oven on the second shelf from the bottom for 50 to 60 minutes.
  • To test whether the cake is ready, do the chopstick test. To do this, insert a long wooden stick into the thickest part of the dough. If no lumps of dough stick to it, the Gugelhupf is done and can be taken out of the oven.
  • Remove the finished cake from the oven, leave to cool slightly and carefully remove from the tin. 
  • Leave to cool completely on a cooling rack.
  • Then decorate the cake with the icing.
  • Spread the pumpkin seeds over the icing.
  • Let the glaze dry and then the cake can be served.