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| Alternative names | Gugelhopf, Guglhupf, Kugelhopf, bábovka |
|---|---|
| Type | Yeast cake[1] |
| Place of origin | Alsace, Germany, Austria, Switzerland |
| Region or state | Western Europe and Central Europe |
| Main ingredients | flour, baker's yeast with raisins, almonds and rosewater |
A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof [kuɡlɔf], kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast.
There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is especially popular as a traditional cake in Central Europe. In the cuisine of the Pennsylvania Dutch it is known as Deitscher Kuche (German cake).[2]
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition.[3]
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.
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 9780199677337.
- ^ Goldstein 2015, pp. 310.
- ^ Goldstein 2015, pp. 312–313.