German Butter Cake (Butterkuchen)
by Jay Wadams
German Butter Cake or Butterkuchen is like a big, soft hug from a German grandmother. This old-fashioned bake is made from an enriched yeast dough, topped with loads of butter, sugar and sliced almonds - and let me tell you, one slice is NEVER enough! Perfect to serve for Kaffee und Kuchen.
Ingredients
for the dough:
- 500 g plain or all-purpose flour
- 30 g fresh yeast / 10g active dry yeast 1.5 packets
- 200 ml whole milk lukewarm, divided
- 125 g white sugar
- 2 eggs room temperature
- 75 g unsalted butter, melted
- 1 tsp vanilla paste or vanilla extract
- pinch of salt
for the topping:
- 200 g unsalted butter diced and chilled
- 50 g white sugar
- 2 tsp vanilla sugar
- 100 g sliced almonds
- 200 ml whipping cream
to serve:
- powdered sugar to taste
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MIX YEAST AND FLOUR: Weigh the flour into a large bowl or the bowl of a stand mixer with the dough hook attachment fitted. Make a deep well in the middle of the flour and crumble in the yeast. Pour over half of the milk and sprinkle over 1 tablespoon of the flour and 1 teaspoon of the sugar. Use a fork to gently mix the yeast, warm milk and sugar (leaving the flour surrounding it). Cover and leave for 10 minutes until the yeast mixture is foaming. IMPORTANT! You must use lukewarm milk, NOT hot. Hot milk will kill the yeast.500 g plain or all-purpose flour, 30 g fresh yeast / 10g active dry yeast, 200 ml whole milk, 125 g white sugar
- KNEAD: Add the rest of the milk and remaining sugar to the bowl, along with the eggs, butter, vanilla paste and salt. Knead for 5 minutes until well combined. If you don't have a stand mixer, use the dough hooks on a hand mixer or a wooden spoon. The dough will be soft and sticky.2 eggs, 75 g unsalted butter, melted, 1 tsp vanilla paste or vanilla extract, pinch of salt
- RISE: Cover the dough with plastic wrap and let the dough rise in a warm place for 45-60 minutes until nearly doubled in size.
- SHAPE DOUGH: Turn the dough out onto a lightly floured surface, pat flat, then use a rolling pin to roll out to roughly the size of a 40x35cm / (15.5in x 14 in.) baking tray. Line a suitable oven tray with baking parchment paper and lift the dough onto the tray, spreading it gently out with your hands so that it is even. Cover loosely with a cloth and allow to rise for 20-30 minutes.
- HEAT OVEN: Meanwhile, heat the oven to 200°C / 400°F / Gas 6 and prepare your topping ingredients.
- ADD BUTTER: When the dough has risen for the second time, use your finger to press deep holes all over the dough (Lots of holes! Around 80). Fill each dough with a cube of butter, then sprinkle the sugar and almonds over the top of the dough. Bake in the middle of the oven for 20-25 minutes until well risen and golden brown.200 g unsalted butter, 50 g white sugar, 2 tsp vanilla sugar, 100 g sliced almonds
- POUR OVER CREAM: Remove from the oven and immediately pour the cream in a thin stream evenly over the hot cake. Set aside to cool.200 ml whipping cream
- SERVE: When the Butterkuchen has cooled, cut into squares, dust the top of the cake with powdered sugar to taste and serve.powdered sugar
Notes
If you don't have a baking pan in this size, you can use a baking sheet instead, but be aware that the dough may spread while baking.
It is VITAL that you don't pour very hot milk over the yeast; the yeast will die, and your dough won't rise. Heat milk only until tiny bubbles appear around the sides of the saucepan, then allow to cool for a few minutes. It should only feel warm if you dip your finger into it.
Nutrition
Serving: 1slice | Calories: 302kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 15mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 533IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg