Ancient finds prove that even the ancient Romans must have had a soft spot for Gugelhupf. Although they used baking tins made of ceramic, these actually looked (almost) the same as today's Gugelhupf tins. So the Roman bakers must have been aware of this: Not only the characteristic ribs, but also the "chimney" - the tube in the middle of the circular shape - contribute to an increase in surface area and therefore to a more even baking result. This can be further improved by using a metal baking tin. The one offered here is made of aluminized steel in Wilhelmshaven. The non-stick coating, which consists of Duraquarz® (quartz ceramic and polyether ketone, PEK for short) and is applied as a solvent-free powder coating, but is not baked on, is remarkable. Several passes in production are required for this step alone, with the coating being applied continuously on the outside and inside. It can withstand temperatures of up to 450 °C for short periods. And that's not all, because even without prior greasing, the baked cake can be removed from the coated tin without leaving any residue. Simply wipe with a damp cloth! (If you wish, you can also clean your Hifficiency® bundt cake tin in the dishwasher). By the way: The classic Gugelhupf recipes mostly originate from Alsace and Austria. It is said that Emperor Franz Josef I liked to have the festive cake with sliced almonds and rum raisins served for breakfast.