If you prefer, you can leave the kuglof cake un-iced, instead dust it with icing sugar on serving. Every time you want to include healthy bundt version in your cakes, use pumpkin puree and you will not regret it.
Ingredients:
2 eggs
1 bag vanilla sugar
120 g sugar lemon zest
300 g flour
1 bag baking powder
1 tsp cinnamon 200
g sour cream
400 g pumpkin puree
1. Mix well eggs with sugar and vanilla sugar.
2. Add the rest of ingredients and combine all using hand mixer.
3. Bake at 180 °C for about 50 minutes. After cool down dust it with icing sugar.