Eating Out

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food friday


April 22, 2010


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!

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  1. This kind of cake is new to me. Para sa akin basta brown, chocolate cake lahat sila, LOL! Not really fond of cakes, especially chocolate cakes, pero pag mayroon, go pa rin ako hahaha…

  2. Tongue-twister nga ang pangalan ng cake na ito, pero basta chocolate, kesehodang mahirapan ako, oorderin ko pa rin ito! *lol* O, pwede kayang isulat ko na lang? Did you make this, sis G? Huwaaaw naman! Frustrated ako palagi when it comes to baking – parating di kanais-nais ang resulta :/

  3. That’s a yeasted cake? Wow it looks so good. The wine-inspired and chocolate coated sounds yummy.

    I want to learn the funny tongue twister food song!^__^

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