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Alternative names Gugelhopf, Guglhupf, Kugelhopf
Type Bundt cake
Place of origin Germany, Austria, Switzerland and Alsace
Main ingredients Yeast dough with raisins, almonds and Kirschwasser
Cookbook: Gugelhupf  Media: Gugelhupf

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.

In Upper Austria it is known as "Wacker" or "Wacka". It is called bábovka in Czech and Slovak, and babka in Polish. In Slovenia, the standard word is šarkelj.

The pastry[edit]

Gugelhupf pans
A two-colored Czech version called "Bábovka". The dark brown portions of the crumb contain cocoa.

Gugelhupf is a big cake and has a distinctive ring shape or the shape of a torus. It is usually eaten with coffee, at coffee breaks.

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It is baked in a special circular pan with a central tube, originally made of enamelled pottery.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.

The Gugelhupf was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

See also[edit]

External links[edit]