I’m convinced you cannot find bad food in Germany, or Bavaria at least. You can walk into the dodgiest looking restaurant and have steak that tastes as though it was grilled by a Michelin starred chef. My one beef (pun intended) with their breakfast though, is that it is COLD! Give me my bacon and eggs and sausages and pancakes and hash browns and yummy all American heart attack!
When I was in Germany, the hotel would sometimes serve mini guglehupf, or bundt cakes for breakfast. They were sooo good that they made up for the lack of hot food. We would also sneak out as much as we could every time we had the chance to do so.
I have been feeling pretty nostalgic lately and have been missing Germany. The mini bundt pan that Pat bought me last year was just begging to be used so I decided to give it a big “welcome” by using it 3 times in a row! I tried a new recipe but tweaked it quite a bit, and am happy that it turned out well.
Mini Lemon Poppy Seed Bundt Cakes Adapted from here Makes 24 mini bundt cakes, recipe can be halved to make 12 bundt cakes/cupcakes 226g butter, room temperature 1 cup sugar 4 eggs 2 2/3 cups floor 2 tsp baking powder 3 tbsp poppy seeds 2 lemons, zested ½ tsp salt 1 cup milk 4 tbsp lemon juice 2 tsp vanilla extract Preheat oven to 180C. Grease a 12 hole mini bundt pan and set aside. In a separate bowl, combine the dry ingredients together with the lemon zest. Cream the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the egg, one at a time and vanilla extract. Add the flour mixture in three parts, alternating with the milk and lemon juice. Spoon the batter into the bundt tin, until 2/3 full. Bake for 20 minutes and leave to cool before turning out.