Gugelhupf can be a sponge cake or yeast dough, sometimes marbled or with raisins. Gugelhupf is particularly popular in Austria and the successor states of the Austro-Hungarian Empire, Alsace, southern Germany, Switzerland and Poland, as well as among the Pennsylvania Germans.
Originally prepared in a round bowl or small cauldron, it is now baked in a typical, tall ring mould made of metal, ceramic, glass or silicone with a chimney-like opening in the middle.
According to one legend, the Archduchess of Austria and later Queen of France Marie-Antoinette brought the Gugelhupf to the court of Versailles. The Bundt cake pans from the 1600s in several French museums contradict this legend, and many cake pans in these collections are probably even a century older. In Alsace, Kougelhopf occupies a special place in the food culture, just as it does in Austria. In any case, the French are convinced that the Gugelhupf (called Kougelhopf or Kouglof there) has its origins in the Alsatian town of Ribeauvillé, where a Gugelhupf festival takes place every year on the second Sunday in June (Fête du Kougelhopf).
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