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A light, yeasted marble cake, traditionally baked in a circular bundt mould, and popular in parts of Europe.
1962 September 10, Dorothy Crandall, “They Pulled It out of a Hat: Call It Cake, Bread or Gugelhupf”, in The Boston Globe, volume 182, number 72, Boston, Mass., page 15, column 1:
What’s for after-school snacking at your house? Or to serve with tea or coffee when “the girls” drop by? / How about a slice of Gugelhupf — yeast-risen cake rich in eggs, fruit and deliciousness!
