German Butterkuchen
Source of Recipe
Food Processor Cookbook
List of Ingredients
1/2 cup cold butter -- cut into 8 pieces
1 1/2 cups sugar
1/2 teaspoon cinnamon -- up to 1 teaspoon
1/4 cup warm water -- 105 to 115 degrees F in temp
1 package active dry yeast
1 cup milk
1/4 cup butter
1 teaspoon salt
3 cups flour
2 eggs -- beaten
1/3 cup sliced almonds
Fit food processor with steel blade. Measure 1/2 cup cold butter, 1 cup of the sugar and cinnamon into the work bowl. Process on/off 8 to 10 times until mixture is blended but still crumbly. Remove from work bowl and reserve.
Combine water and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Combine milk, 1/4 cup butter, remaining 1/2 cup sugar and salt in small saucepan. Heat over low heat just until warm (105 to 115 degrees F). Butter may not melt completely. Remove from heat.
Refit processor with steel blade. Measure 2 cups of the flour into work bowl. Turn on processor and add eggs and yeast mixture through feed tube. Process until mixed, about 10 seconds.
Turn on processor. Add milk mixture through feed tube to flour mixture. Process until blended, about 15 seconds. Add remaining flour, 1/4 cup at a time, processing about 5 seconds after each addition. Process until smooth, about 10 seconds longer.
Pour batter into a greased 9 x 13-inch baking pan. Let stand in warm place until doubled, about 45 minutes.
Heat oven to 375 degrees F. Sprinkle reserved sugar mixture evenly over batter in pan. Sprinkle almonds over sugar mixture. Bake until wooden pick inserted in center comes out clean, about 25 to 30 minutes. Cool in pan on wire rack.
Recipe
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