Perfect German Butter Cake Recipes

GERMAN BUTTER CAKE - BUTTERKUCHEN

Steps:

• Pre-heat the oven to 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
• Add all ingredient for the dough to a large bowl and mix until just combined. Make sure to don´t incorporated too much air. The air could cause a collapse during baking.
• Grease a baking pan or casserole dish. I use a clear casserole dish 9x13.
• Pour the dough into the pan and spread out evenly.
• Add butter and milk into a small sauce pan and melt on low heat.
• Add the sugar and stir until the sugar is completely dissolved.
• Add the vanilla extract and the almond slices to the sauce pan and combine well.
• Carefully top the dough with the mixture and spread out evenly.
• Bake for about 20 - 25 min. at 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
• Remove the cake from the oven and allow to cool completely in the pan.
• Sprinkle with powdered sugar. (optional)

GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Warm up the milk in the microwave or on the stove. It should be slightly warm, not hot or boiling!
• Put the flour into a large mixing bowl and add the instant dry yeast (check packaging instructions to make sure it doesn't have to be dissolved in water or milk first). Sprinkle the sugar on top. Now add the lukewarm milk and knead everything using the spiral dough hooks of your mixer.
• Add the vanilla extract, soft butter, egg, and a pinch of salt. Keep kneading the dough for around 5 minutes until it forms a ball and no longer sticks to the sides of the bowl. If it is too sticky, add a little bit more flour. If it is too crumbly, add some more milk.
• Place a towel or lid over the bowl and let the ball of dough rise for at least one hour in a warm place without a draft.
• After about 55 minutes, preheat your oven to 350 degrees Fahrenheit and prepare your baking pan by either greasing it or lining it with parchment paper.
• Once the whole hour is up and the ball of dough has significantly increased in size, give it another knead before lightly flouring your countertop and rolling out your dough to fit your baking sheet/pan. We use a baking pan with approx. dimensions of 13.5 x 9.5 inches. Place the dough into the baking pan.
• For the topping, take the butter out of the fridge and cut it into small cubes. Use your fingers - or the handle of a wooden spoon or butter knife, for example - to make small, evenly placed dents into the top of the rolled out dough. Make sure to not poke through to the baking pan! Place the pieces of cold butter into the holes. Now sprinkle the top of the dough with sugar and sliced almonds.
• Place the cake in the oven to bake for around 25 - 30 minutes until the almonds on top are slightly browned. Since every oven is different, your cook time might vary slightly.
• Remove the cake from the oven and let it cool. Cut it into slices before serving. Enjoy!

PERFECT GERMAN BUTTER CAKE

Steps:

• Butter a 13x9x2 inch baking pan.
• (Mixture 1) In a small bowl combine the yeast,1 tablespoon of the sugar, and the warm water.
• Set aside mixture 1 for 15 minutes or until bubbles appear.
• (Mixture 2) In a small bowl combine the remaining 1/2 cup sugar, salt, and butter.
• Pour the milk into a saucepan. Add vanilla bean and pour into Mixture 2.
• Let Mixture 2 sit until lukewarm.
• Stir in Mixture 1 and add lemon zest.
• Add eggs 1 at a time beating well after each addition.
• Fold in flour a little at a time.
• Beat dough until smooth.
• Spread dough onto prepared pan and cover loosely with a tea towel and set aside in a warm place for 30-45 minutes.
• Let rise.
• Preheat oven to 400°F.
• For topping:.
• Cream butter, sugar, and light brown sugar until fluffy stir in the vanilla, the cinnamon, and the nuts (nuts are optional).
• Drop spoonfuls of the topping onto the dough.
• Bake cake for 35 minutes or until top is golden.
• Allow cake to completely cool IN PAN.
• Cut into slices and serve with butter.

AUTHENTIC GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon.
• Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Add a pinch of sugar and mix a little to incorporate some of the flour.
• Let the sponge sit in a warm place for 15 minutes.
• After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture.
• Mix until the dough is smooth and forms a ball. Add up to 1/2 cup additional flour if necessary. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Let rise 15 to 30 minutes.
• Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. Let it rest again for 15 minutes while heating oven to 375 F.
• Dimple the top of the dough all over, using your fingers or the back of a wooden spoon.
• Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough.
• Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
• Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.
• This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.

BUTTERKUCHEN

Steps:

• Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
• In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

GERMAN BUTTER CAKE BUTTERKUCHEN

Steps:

• Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
• Add the remaining flour, the egg yolks, butter and sugar.
• Knead well for about 10 minutes, then let rise for 30 minutes.
• Roll out the dough to fit a 20 by 16 inch jelly roll pan.
• Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter.
• Bake in a preheated 350 F.
• oven for 45 minutes, or until golden.
• To make one 20 by 16 inch cake Dorothee V.
• Hellermann Das Kochbuch Aus Hamburg.

GERMAN BUTTER POUND CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.