|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 sources. (November 2010)|
A Gugelhupf, Guglhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian marble cake or Bundt cake. Gugel- is supposedly a variation of the Middle High German gugel ('hood'), while -hupf is a variation of Hefe ('yeast'). Popular 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, Kugelhupf in Alsatian, 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It is baked in a special circular pan with a central tube, originally made of enamelled pottery.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
- Kouglof at Wikibooks
- Sample recipe
- Picture of a Marmorgugelhupf
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