In autumn, pumpkins and apples are in high season. And of course, it is the perfect time to combine the two into a juicy, spicy Gugelhupf. Top it all with maple syrup icing and pumpkin seeds, and the perfect autumn cake for the coffee round is ready.
Pumpkin seeds – nutrient-rich protein heroes
Did you know that pumpkin seeds have a high protein content ? Thus, they are a nutrient-rich topping, not only for cakes but also for your porridge to start the day high in protein.
Pumpkin seeds are also rich in other nutrients such as zinc, magnesium, iron, and selenium. The green seeds can improve heart health and lower blood sugar levels. They are also said to help with sleep disorders.
But now, back to our Gugelhupf.
Which pumpkins are best for baking?
I prefer to use the Hokkaido pumpkin for baking because it is so easy to process, and I appreciate its aromatic taste, which is slightly reminiscent of chestnuts.
Another pumpkin that is good for baking is the butternut squash, which is also called the pear squash because of its shape. It also scores points in terms of taste (buttery, sweet note) and processing. Although its yellowish skin has to be removed before processing, unlike the Hokkaido pumpkin, it only has a few seeds.
How do I know if a pumpkin is ripe?
If you are faced with the colorful product range of pumpkins, you may be a bit overwhelmed as to which pumpkin to grab. When buying, make sure that the pumpkin has no injuries or pressure points. Normally, you can store a pumpkin for weeks, sometimes even months, if stored correctly.
However, if the peel is damaged, it may happen that the pumpkin rots after a short time. The pumpkin is ripe if it survives the so-called knock test. To do this, lightly tap your fingers against the pumpkin. If it sounds hollow, it's ripe. A woody stem is another distinguishing feature.
How do I prepare the Gugelhupf?
Before we get started with the recipe, here are a few tips on how to prepare it:
- You don't have to peel the Hokkaido pumpkin. The peculiarity of the dark orange skin is that it becomes very soft during cooking and can easily be eaten with it. However, you should wash the pumpkin thoroughly before use. The stem must go. Then halve the pumpkin and remove the seeds and fibers, preferably with a spoon. Weigh 300g of pulp for the cake and grate it finely.
- Instead of butter, oil is added to the dough. Sunflower oil is particularly suitable, but it can also be another vegetable oil as long as it is tasteless.
- Be careful when preparing the glaze. If you add too much liquid, it quickly becomes too thin. Therefore, pour the maple syrup gradually and always stir thoroughly. Only if the mixture is still too viscous should you pour in some syrup or milk as needed.
How do I recycle the remaining pumpkin pulp?
300g of pulp is sufficient for the Gugelhupf. However, since pumpkins usually weigh much more, there is a lot left over, but it can also be transformed very well into other autumnal dishes. For example, how about a classic pumpkin soup or vegan pumpkin oat cookies or baked as a topping for our pumpkin and tomato porridge? Incidentally, the pumpkin pulp can easily be stored in the refrigerator for several days.
Pumpkin and apple Gugelhupf with maple syrup and pumpkin seed topping
Ingredients
For the dough
- 200 g raw cane sugar Demerara
- 180 ml sunflower oil
- 350 g fine spelt flour
- 1 1/2 tsp. baking soda
- 2 tsp cinnamon
- 1 1/2 teaspoons gingerbread spice
- 1 pinch of salt
- 300 g finely grated Hokkaido pumpkin
- 70 g apple finely grated
- 2 tablespoons pumpkin seeds
For the glaze
- 125 g icing sugar
- approx. 2 tbsp maple syrup
- approx. 1 tbsp milk as needed
Preparation
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Preheat the oven to 180°C (top/bottom heat).
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Grease a Gugelhupf mold of your choice well and sprinkle that with breadcrumbs or flour.
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Beat the eggs, sugar, and oil with a food processor for about 3 to 4 minutes until the sugar has dissolved.
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Mix all dry ingredients and combine with the egg-sugar mixture.
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Add the shredded pumpkin and shredded apples and mix until a uniform dough is formed.
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Pour the dough into the prepared mold.
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Bake in the preheated oven on the second rail from the bottom for 50 to 60 minutes.
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To test if the cake is ready, perform the toothpick test. To do this, insert a long wooden stick into the thickest part of the dough. If no dough lumps stick to it, the Gugelhupf is ready to bake and can be removed from the oven.
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Remove the finished cake from the oven, allow it to cool slightly, and carefully remove it from the mold.
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Allow the cake to cool completely on a cake rack.
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Then decorate the cake with the glaze.
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Spread the pumpkin seeds over the glaze.
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Allow the glaze to dry, and then the cake can be served.
Have fun baking and enjoy your meal!
