|Alternative names||Gugelhopf, Guglhupf, Kugelhopf|
|Place of origin||Germany, Austria, Switzerland and Alsace|
|Main ingredients||Yeast dough with raisins, almonds and Kirschwasser|
|Cookbook: Gugelhupf Media: Gugelhupf|
|This article does not cite any references (sources). (November 2010)|
A Gugelhupf, Guglhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. "Gugel-" is supposedly a variation of the Middle High German word gugel (hood), while "-hupf" is a variation of "Hefe" (yeast). Folk etymology says that the "-hupf" part comes from the German word hüpfen (to jump), as the yeast dough literally "jumps out of" the cake pan.
It is spelled kuglóf in Hungarian, kuglof (Cyrillic: куглоф) in Serbo-Croatian and Macedonian, kouglof in French and guguluf in Romanian. In Western Slovenia, it is also known as kuglof, and in Central and Eastern Slovenia, kugluh.
Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. Some regional varieties (Czech, Hungarian and Slovak) are also filled, often with a layer of sweetened ground poppy seeds.
It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.
- Media related to Gugelhupf at Wikimedia Commons
- La recette du Kouglof sur wikibook
- Sample recipe
- Picture of a Marmorgugelhupf
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