Gugelhupf
Sign in to saveA Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.
Key facts
- Food.name
- Gugelhupf
- Food.image
- Kouglof.png
- Food.image_size
- 300px
- Food.alternate_name
- Gugelhopf, Guglhupf, Kugelhopf, bábovka, tulband (-cake)
- Food.place_of_origin
- Alsace, Germany, Austria, Switzerland
- Food.region
- Western Europe and Central Europe
- Food.type
- Yeast cake
- Food.main_ingredient
- flour, baker's yeast with raisins, almonds and rosewater
via Wikipedia infobox
Article
6 sectionsContents
- Etymology
- Description
- See also
- References
- Works cited
- External links
A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, 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).