German Butter Cake

Equipment

• Mixing Bowls
• Pyrex Measuring Cups
• Measuring Spoons
• Stand Mixer
• Rolling Pin
• Rubber Spatula
• Rectangular Baking Tray
• Angled Spatula

Ingredients

For the butterkuchen dough:

• 2 & 1/4 tsp yeast
• 1 cup milk, warm
• 3 & 1/2 cups all-purpose flour
• 1 tsp salt
• 3 tbsp sugar
• 3 tbsp butter (about 60 grams), unsalted and softened
• 1 medium egg, at room temperature and beaten

For the topping:

• 1 & 1/4 stick butter (about 142 grams), unsalted and softened
• 6 tbsp sugar
• 1 tsp ground cinnamon
• 3/4 cup almonds, sliced

Instructions

Preparing butterkuchen dough:

• Combine ½ cup of warm milk with yeast. Mix and set aside until foamy.
• Using your stand mixer’s bowl, combine flour, salt, and sugar.  Use the flat beater attachment to mix.
• Add yeast mixture, remaining ½ cup of milk, and egg.  Mix to combine.
• Add softened butter.  Mix until a dough starts to form. 
• Switch to the dough hook attachment and mix it becomes smooth.
• Form your butterkuchen dough into a ball and place it into an oiled bowl.  Cover with a clean kitchen towel and set aside until the size has doubled — generally takes at least an hour.
• Take it out of the bowl, and using a rolling pin, roll the dough into the baking tray’s size. (I use a baking tray that’s 14.75 x 9.75-inch.)
• Use your hands to even out the butterkuchen dough, then use a fork to prick it randomly.
• Cover with a clean kitchen towel and set aside for 30 minutes.

Baking German butter cake:

• Preheat oven to 180°C (350°F).
• When the dough is almost ready, start preparing the topping by combining the remaining softened butter, sugar, and cinnamon powder in a bowl — mix evenly.
• Once your butterkuchen dough is ready, use your fingers to create dents on it.
• Spread the cinnamon-butter mixture on your butterkuchen, making sure that the dents have the mix in them.
• Sprinkle sliced almonds on top.
• Place the baking tray in the middle of the oven for 18 to 20 minutes.
• Once cool enough to cut, slice your butterkuchen into squares, then serve.
• Top with more sliced almonds, if preferred. 

Notes

• Cook’s Tip #1:  You can easily make this butter cake recipe without a stand mixer; the butterkuchen dough is relatively easy to knead manually.
• Cook’s Tip #2:  If you don’t have a rolling pin, that’s not a problem. You can stretch the butterkuchen dough to fit the tray’s size and then use your hands to make it even.
• Cook’s Tip #3:  If you don’t like nuts, skip the almonds.  Butterkuchen without almonds is quite common as well.