Gugelhupf refers to fermented sweet dough that is baked in a bundt pan to make a cake. This version of the cake is very popular in Germany, Austria, Swiss and Alsace. The cake is also referred to as Bundkuchen, Aschkuchen, Rodonkuchen or Napfkuchen in different parts of Germany.
There are two interesting legends surrounding the Gugelhupf. One legend states that the three Kings who were searching for the Christ Child wandered through the Alsace region of France. The locals loved their dressing and turbans so much that they created the Gugelhupf to replicate them. Another legend states that the Gugelhupf was first made at the French royal court of Marie Antoinette. The queen loved the cake and had brought the recipe with her when she came from her native region.
Ingredients and Preparation
The cake is prepared with raisings, currants, candied lemon or orange peel, orange juice or rum, blanched or chopped almonds, fresh or dry yeast, milk, butter, sugar, salt, lemon zest, vanilla, flour, milk, cream and eggs. The batter is prepared by mixing all the ingredients together. It is then poured into a greased bundt pan and allowed to sit so that it will double in size. Baking powder may be used instead of yeast to make the dough rise faster. The risen dough is then baked, removed from the pan, sprinkled with powdered sugar, or a liquid chocolate glaze before serving. Butter, jam and coffee may be served with the cake.
- Marmor-Gugelhopf or marbel gugelhopf is a version created with colored batter. Generally, cocoa is used to color half the batter and it is poured into the bundt pan to create the marbled effect.
- Zitronen-Gugelhupf is a version prepared with orange juice, lemon juice and lemon zest
- Mohn-Marmor-Gugelhupf or Poppy Seed Marble Gugelhupf is another version that is prepared by adding raw marzipan and 2 cups of poppy seeds to the basic batter
- Baileys-Nuss-Gugelhupf uses Baileys liqueur, cappuccino powder, semi-sweet chocolate, bread crumbs and nuts in the recipe.
- Rotwein-Gugelhupf used red wine, ground hazelnuts, cinnamon and chocolate bits in the recipe.
- In the Czech Republic and Slovakia, it is called bábovka.
- In Hungary, Croatia, Serbia, Republic of Macedonia and Western Slovenia, the cake is referred to as kuglof.
- In Upper Austria, the dish is called as Wacker or Wacka.
- In Central and Eastern Slovenia the dish is called as kugluh.
- In Poland, the dish is referred to as babka.
- In Slovenia, the dish is referred to as šarkelj.
- In France, the same cake is referred to as kouglof.
- In Romania, the cake is referred to as guguluf.
Sometimes, the Gugelhupf is served with a bouquet of flowers in the center of the ring. The cake is also, traditionally, prepared for birthdays. The birthday child is referred to as Geburtstagskind and they are responsible for serving the cake to guests who arrive to wish them.