Gugelhupf is the predecessor of Bundt cakes…there’s a slight difference in the appearance of the two but both are distinct from other cakes for having a hole in the middle.
Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. Often we’d have this for merienda, goes well with tea or coffee. There are many variations now than it used to. There are now yellow cakes, straciatella, coffee flavored, wine-inspired and lately a chocolate-coated one.
Gugel could have come from Kugel which means sphere/globe derived from the pan used in making it. Everytime we have this I can’t help but sing the foodsong that the kids learn from the kindergarten. It goes:
Gugelhupf hupf hupf
Schnitzel klopf klopf klopf
Palatschinken schinken schinken auf dem Kopf Kopf Kopf.
Gugelhupf hop hop
Pork cutlet knock knock knock
Crepes ham ham on the head head head. LOL!
Makes me laugh all the time!