Savvybearcat.com

Save to favorite Discuss Butterkuchen (Butter Cake) recipe

Write a comment Print Butterkuchen (Butter Cake) recipe

Print this recipe Email Butterkuchen (Butter Cake) recipe to friend

Email this recipe

Butterkuchen (Butter Cake)

Category: CakesDeserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.5) by 2 users

Ingredients:

2 Env active dry yeast
1/2 cup Water, warm
3/4 cup Milk
1/2 cup Sugar
1 tsp Salt
1/2 cup Butter
4 cup All-purpose flour, sifted
Grated rind of 1 lemon
3 each Eggs ---Butter Topping----
1/2 cup Butter (1 stick)
1 cup Sugar
1/2 tsp Cinnamon
1/3 cup Almonds, blanched, slivered

Instructions:

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the
1/2 cup butter together until sugar is dissolved and butter melted.
Cool to lukewarm. Add dissolved yeast. Place the flour blended with
lemon rind in large mixing bowl; form a well in the center. Add
yeast-milk mixture and the eggs. Stir until blended and smooth. Pour
into a buttered 9x13-inch baking pan, spreading dough evenly. Let
rise in warm place about 45 minutes.

Chop the butter into the mixed sugar and cinnamon to form fine
particles. Sprinkle over top of risen batter. Add the almonds. Bake
in oven preheated to 375 F. for 30 minutes, or until top is golden
and syrupy. Makes about 12 servings.

Variations: Streuselkuchen: This is much the same as Butterkuchen
except that the lemon rind is omitted from the 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 the 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!).

From: The Art of German Cooking, by Betty Wason

Shared by: June Hoffman, 9/93

~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-]
215/281-3654 (1:273/915) ** BBS: High Country East Date: 09-15-93
(11:14) Number: 3565 From: SANDEE EVELAND Refer#: NONE To: JON JUDD
Recvd: NO Subj: Re: I'm baaccckkk!! CR 1/ Conf: (52) Cooking **
::To: All From: Jon Judd Subj: I'm baaccckkk!!
:: ** JJ> I'm back.......and you're stuck with me......I have been
scanning JJ> messages for the past week and see that alot has
changed. I've been JJ> away for about, well gee it's been almost a
year. Took a direct JJ> lightening hit to my system and lost
everything. Its' taken time to JJ> get things put together. Of
course now I have had to start with brand JJ> new cooking
dbases.......empty ones at that!

Good to see ya here again... Lessee... Popcorn was the weakness if I
recall, right?? :-)

~Begin Recipe Export- QuikBook version 0.96 Beta A