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Butterkuchen (Butter Cake)




Source of Recipe


Internet


List of Ingredients




2 envelopes active dry yeast
1/2 C. water, warm
3/4 C. milk
1/2 C. sugar
1 tsp. salt
1/2 Cup butter
4 Cup flour, sifted
grated rind of 1 lemon
3 eggs

Butter Topping

1/2 C. butter (1 stick)
1 C. sugar
1/2 tsp. cinnamon
1/3 C. almonds, blanched, slivered

Recipe



Preheat oven 375°
Sprinkle yeast over warm water.
Heat milk, sugar, salt & 1/2 cup butter together until sugar is dissolved & butter melted. Cool to lukewarm.
Add dissolved yeast.
Place flour blended with lemon rind in large mixing bowl; form a well in the center.
Add yeast-milk mixture & eggs. Stir until blended & smooth.
Pour in buttered 9x13 baking pan, spread dough evenly. Let rise in warm place about 45 minutes
Chop butter into mixed sugar & cinnamon to form fine particles.
Sprinkle over top of risen batter. Add almonds.
Bake for 30 minutes, or until top is golden & syrupy. Makes about 12 servings

Variations:
Streuselkuchen: This is much the same as Butterkuchen except that lemon rind is omitted from butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter.
If desired, 1/4 tsp cinnamon may also be added to topping mixture.


Apfebutterkuchen (a Bremen specialty).
Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven.
Cover apples with same Butter Topping. Almonds are an optional addition (and very good!)