There’s probably few people who haven’t heard of bundt cakes. The distinctive ring shaped bundt cake derives from a European brioche-like cake called Gugelhupf, which was particularly popular among Jewish communities in parts of Germany, Austria and Poland.

Bundt cakes are easy to make; they can be made with yeast or baking powder (yeast cakes are classic). In Hungary, contrary to the world trends, we usually don’t decorate bundt cakes with frosting, the pan takes care of making the cake look spectacular.

Today bundt cake with a wonderfully moist interior and a generous amount of plum jam differs from the regular recipes because it’s not simply put together, but the dough is filled and rolled up. You can replace plum jam with any kind of bake-proof jam, or you can fill the dough with ground walnuts, almonds, melted chocolate or anything you want. Make sure that you grease your pan extremely well so the cake slips right out.