Vienna is the undisputed world capital of cake. There are layer cakes, mousse cakes, historical cakes (the Sachertorte of the Hotel Sacher has been a closely guarded secret recipe for over 200 years), and even plain cakes. I recently asked my friend Erika Lieben for her favorite. She wrote back a 4-word response: Gehruerter Gugelhupf mit Rosinen (beaten coffee cake with raisins). “Beaten” refers to the fact that this is mixed like a cake batter and is not the yeast-risen coffee cake closely associated with Vienna and made in all German-speaking countries. Though you may use any type of a tube pan for this cake, a real Gugelhupf mold has a specific shape: The top is a series of diagonal ridges and the sides may be covered with ridges in the opposite direction from the first ones, or with two bands of diagonal ridges, separated by a straight beltlike band around the circumference of the pan. They are usually smaller than typical Bundt or tube pans. Either a Bundt or tube pan will substitute perfectly well, but the resulting cake will not be quite as tall as a cake made in a Gugelhupf mold.