My bundt cake a.k.a. queque
This cake (kuglof we call it here in Hungary) has been a big favourite since the very first time I made it – a simple recipe resulting in a delicious treat, to be enjoyed with a cup of tea, coffee, or even dipped into chocolate milk *just ask my Mr!), though it is also great with marmalade, honey or butter. This recipe is the basic, feel free to add chocolate, nuts, cinnamon, raisins, etc to the batter as you like.
Two-coloured bundt cake
200 g margarine
200 g sugar
1 pack of vanilla sugar
a pinch of salt
1 pack of baking powder
300 g white flour
125 ml milk
2 tbsp unsweetened cocoa powder (optional)
1. Mix the margarine until smooth (I like to melt it just a little bit in the microwave oven)
2. Add the sugar, vanilla sugar, and salt to the margarine, mix until incorporated
3. Mix the flour with the baking powder
4. Add the flour mix to the margarine mix, blend it well
5. Slowly add the milk to the mixture (careful, it likes to sprinkle around if you use a hand mixer)
6. Coat the inside of the bundt cake pan with margarine and flour
7.A) Pour the whole batter into the pan OR
7.B) Pour half of the batter into the pan, and mix the cocoa powder into the other half. Pour this into the pan as well (this will be the two coloured version:))
8. Pre-heat the oven to 175℃, and bake the cake for about 1 hour (toothpick test).
9. When ready, the cake should easily slip out of the pan.
For a more fancy version, melt some chocolate and pour it on the top of the cake, and sprinkle with chopped nuts/almonds/coarse sugar/coloured sugar/M&Ms or anything you desire – I have made a chocolate/mini M&Ms covered version for last Christmas, not even a crumble survived the dinner!