If the Wiener Schnitzel would be a cake, it would be called Gugelhupf. That's how authentically Austrian this cake is. And as with anything authentic, every bakery, restaurant, hotel and Hausfrau in Austria will offer this Bundt cake to a guest or visitor. From their own favorite, many times secret recipe.
Personally I have memories from way back in early childhood of this cake being made by my mother on weekends. And the way my father would enjoy it most. With a cup of coffee. Half eaten, half dipped into the coffee first. As a kid I would mirror his behavior with my hot cocoa and nowadays I love eating this cake with coffee, half dipped as well.
I went to school in Bad Ischl, a famous resort town and there the story being told about the Gugelhupf is that our Emperor Franz Jospeh had a lover in that town. And that lady made him one cake every day when he was there to visit. Just goes to show that you can hook anyone with a good cake.....even the Emperor. Keep that in mind ladies. "Liebe geht durch den Magen", we say in German. (google it)
There are some theories about it's origins, but in the end it's an Austrian cake. The French may want to claim some fame, but fuhgeddaboudit. We don't tell everybody that your Croissant is from Vienna.....this Blogger writes some more about the history of cakes: http://bakingwithmarianne.blogspot.fr/2013/07/the-story-behind-gugelhupf-and.html
Anyway. Victoria has made this cake in her bakery before, but mostly in loaf form And by my continued nagging, she started to make it again. In a proper Gugelhupf shape. Icing sugar and all,
GLUTEN FREE to boot. As usual, she is talking about "perfecting" it, but listen to the Austrian here, it's fantastic already.
MY FAVORITE WAY TO EAT THE CAKE. WITH A DOUBLE ESPRESSO