Kougelhopf

Kougelhopf is an Alsatian staple, our Bundt cake, gently sweet and with a delicate crumb. We eat it on Sunday mornings with coffee and with a glass of wine in the afternoon. It’s usually sweet but can be savory, made with escargot or bacon. My mother made sweet kougelhopf and we’d slather our pieces with her marmalades and preserves, which she still makes—plum, quince, apple jelly, raspberry, strawberry, black cherry, and pear. She used to make 160 kilos of these confitures and clear