Kugelhopf is an elegant fluted coffee cake dusted with powdered sugar.
 

It is usually prepared with a yeast or sponge cake dough enriched with dark raisins and almonds and flavored with vanilla and rum and sometimes a hint of citron or orange peel.
 

To achieve its characteristic swirled fluting you must bake the cake in a special pan like this nonstick Kugelhopf pan.
 

As in all Kugelhopf pans the center tube extends above the sides so that when inverted the tube provides a base on which the pan can rest while the cake cools.
 

This pan is also great for baking marble cake or a chocolate sponge.

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