Monday, September 14, 2015
A gugelhupf is basically a German and Swiss style bundt cake. The European version of bundt cakes use less sugar than their American counterparts.
This version contains fresh and dried strawberries. Dried strawberries can be hard to get but if you live near a Trader Joe's, they have them. If not, try your local health food store.
I used pulverized fresh strawberries to color the glaze. No added food coloring in this recipe.
One of the challenges of making a moist bundt cake is getting it out of the pan in one piece. I highly recommend greasing the bundt pan and then adding a layer of flour over the grease.
After the cake has cooled completely, and is still sticking to the pan when you try to remove it, place the pan in the freezer for 20 minutes. This should help get the cake out in one piece.
For the full recipe and instructions, hop on over to my German Food Page at about.com.