Gugelhupf

AGugelhupf(alsoKugelhupf,Guglhupf,Gugelhopf,pronounced[ˈɡuːɡl̩.hʊp͡f,-hɔp͡f,ˈkuːɡl̩-], and, in France,kouglof[kuɡlɔf],kougelhof, orkougelhopf, is a cake traditionally baked in a distinctive ring pan, similar toBundt cake, but leavened withbaker's yeast.
There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and amarbledcombination of the two. It is especially popular as a traditional cake in Central Europe. In thecuisine of the Pennsylvania Dutchit is known asDeitscher Kuche(German cake).
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 theAustro-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.
The Gugelhupf was the sweet chosen to represent Austria in theCafé Europeinitiative of the Austrian presidency of theEuropean Union, onEurope Day2006.
The word's origin is disputed.
The old, South German name combines theMiddle High GermanwordsGugel(see alsogugel, a long-pointed hood) derived from Latincucullus, meaninghood or bonnet, andHupf, which literally means "to hop" or "to jump".The Brothers Grimmwrote that thehupfmay be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this.  The earliest known Gugelhupf recipe, inMarx Rumpolt's 1581 cookbook, describes a "Hat Cake" with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.
In theChuvash language, there is a dish called "Kugel Huplu" - and it translates as aClosed Pie (kugăl - pie, huplu - closed), perhaps the name "Kugel hupf" was brought by theHuns(Ogur) tribes toEurope. Also, theChuvash, being descendants of theVolga Bulgars, often traded on theVolgawithScandinavianandGerman tribes, as described in the "Notes of Ibn Fadlan".
It is spelledkuglófinHungarian,kuglof(Cyrillic:куглоф)  inSerbo-CroatianandMacedonian,KugelhopfinAlsatian,kouglofinFrenchandgugulufinRomanian. In Western Slovenia, it is also known askuglof, and in Central and Eastern Slovenia,kugluh.
In Upper Austria, it is known asWackerorWacka. It is calledbábovkainCzechandSlovak, andbabkainPolish. InSlovenia, the standard word isšarkelj.
Gugelhupf is made with a softyeastdough, baked in a high, creased,toroidalpan. Depending on the region it can containraisins,almondsor sometimes alsoKirschwassercherry brandy.  Traditional Gugelhupf always contains some dried fruit, usually raisins, and sometimes other dried fruits like sour cherries can be soaked in orange juice or liquor. Some regional varieties (Czech, Hungarian and Slovak) are filled with a layer of sweetened ground poppy seeds or chocolate filling similar to Jewishbabka.
It is not closely related to the Christmas cake in Italy known as thepandoronor to the AmericanBundt cakeas that is not yeast based.Sometimes a regular pound cake or amarble cakemade without yeast but baked in a Gugelhupf pan is also called Gugelhupf.