Beaten Kugelhopf

This kugelhopf recipe, by now almost 200 years old, came from the Alsatian home of one of my grandmothers; here it is reworked as an American batter bread. The lower quantity of flour is usually sufficient, but several times I have had to use the larger one. The batter is quite soft. You need a large Bundt cake pan or two 1½-quart Alsatian Kugelhopf molds.