Let the sponge sit in a warm place for 15 minutes. In the next step, pour the warm milk into the bowl and knead the dough using the spiral dough hooks of your electric mixer or your hands. After defrosting, crisp it up a few minutes in a 350 F oven. Place the pieces of cold butter into the holes. Five minutes of kneading might seem like a long time, but it’s worth it. Known as Butterkuchen in German, this German butter cake recipe is packed with butter and made with yeast to create that lovely, fluffy texture. If it is too crumbly, add some more milk. Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Let stand until creamy, about 10 minutes. Hungarian Chicken Paprikash (Paprikás Csirke), German Schnitzel Sandwich (Schnitzelbrötchen). Stir in flour (dough will be very soft and wet). One quarter cup warm water. The authentic recipe went through many stages of evolution and till today is carry forwarded by the lineages. A great choice for an afternoon Kaffeeklatsch. (That's actually the photo of it!) Mix until the dough is smooth and forms a ball. By using The Spruce Eats, you accept our, German Cheese and Streusel Coffee Cake Recipe, German Bienenstich Kuchen (Bee Sting Cake), How to Bake With Dry, Instant or Fresh Yeast. Add the all-purpose flour to a large mixing bowl. However, in our recipe, we wanted to keep it simple and didn’t do that. 1 cup sugar. In our lineage, Jacob Heitzman passed his formulation down to his sons, Joe and Charles. Here’s A Delicious German Butter Cake Recipe That Is Easy To Make! Delicious, easy to make and perfect for summer. German neighborhoods, with a variety of fruit, strussel or cheese filling. 1⁄2 teaspoon vanilla. In Louisville, around 1890-1910 what we now know of as "Butter Kuchen" was formulated in various master-bake shops. Keep kneading the dough for around 5 minutes until it forms a ball and no longer sticks to the sides of the bowl. Once the hour is up and the ball of dough has noticeably increased in size, sprinkle some flour on your countertop. Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans. Press the risen kuchen down slightly in the center so it will hold the butter topping. Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. Let it rest again for 15 minutes while heating oven to 375 F. Dimple the top of the dough all over, using your fingers or the back of a wooden spoon. It should be slightly warm, not hot or boiling! Recipe: Put on high rack in oven and bake at 400 degrees for about 10 minutes. butter gently and allow to cool. Bake at 350°F for about … You couldn’t escape coffee and cake when it was on the table! Briefly knead the ball of dough with your hands, then roll it out using a rolling pin so it fits your baking sheet or pan. Make sure that it is warm but not overly hot as this is not good for the yeast. Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. Another characteristic is that it has grated lemon peel in it. Get our cookbook, free, when you sign up for our newsletter. If there are any leftovers, you can store them in a sealed container for a couple of days. Spread into 2 oblong cake pans, greased. Delicious, easy to make and perfect for summer. If you don’t have a warm place where you can put your dough, it might take slightly longer for it to rise so be patient. It’s also important to not let the yeast get in contact with hot liquid because that might kill the yeast bacteria. If it is too sticky, add a little bit more flour. Cover and allow to rise for about 20 minutes. German Butter Sheet Cake (Butterkuchen) will surely win you over — great for snack, dessert or breakfast. Place a towel or lid over the bowl and let the ball of dough rise for at least one hour in a warm place without a draft. Cut it into slices before serving. Today's recipe is "Butter Cake - German Butterkuchen", if you have any suggestions or request. It should only be seen as a rough calculation and not a replacement for professional dietary advice. Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. There are other butter kuchens out there that have firmer fillings but this is a spoon kuchen or a sopping kuchen. Pour milk into a small bowl. This might not be as ubiquitous as pretzels , but still, I have yet to see a bakery ( at least in Frankfurt ), that do not have this butter cake. It is also important that the milk is not too warm and the egg and butter are at room temperature when getting in contact with the yeast. You can reheat leftover slices in the microwave for a few seconds to warm them up. Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. The measurements for the topping are approximations and what we use for the baking pan size mentioned above. This is the basic Sweet Dough to make a kuchen. Add the yeast to the warm milk and let it sit for around 10-15 minutes until the yeast starts to foam. Heat until sugar dissolves and butter melts. You're suppose to cut a piece of it and then dip it in the goo that's in the bottom of the pan. Now add the lukewarm milk and knead everything using the spiral dough hooks of your mixer. This is something that Lisa ate growing up as a kid – often at her Oma’s house. Butter cake is a cake that freezes really well. Which European country will inspire your culinary journey tonight? You should consume the frozen cake within 3 months – otherwise, it might change its flavor. It is soft and sticky and so delicious you … This light and yeasty German butter cake is an easy and classic recipe. For those using instant dry yeast – you don’t have to do anything yet! If you want, you can add some whipping cream on top of the cake when it’s fresh out of the oven (the liquid whipping cream, not the already whipped version you find in an aerosol can). German Butter Cake (Butterkuchen) Recipe germanfoods.org Instead of making a batch of cinnamon rolls , try this German sheet cake with crunchy sugar, cinnamon, and butter topping. Now add the vanilla extract, soft butter – ideally cut up into smaller pieces, egg, and a pinch of salt. 3 and a half cups flour. If your dough is too sticky, add a little bit more flour. Let rise 15 to 30 minutes. Butter cake tastes best when fresh so we recommend making it the day you plan on serving it if possible. Made from a simple dough - and lots of butter - the cake is finished off with sugar and sliced almonds that brown up to form a crispy, sweet top! Keep kneading the dough for around 5 minutes until it forms a ball that doesn’t stick to the side of the bowl anymore. That’s it – enjoy this classic German butter cake! If it doesn’t foam after approx. Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Let it rise for 15 min. German Peach Kuchen– a Transylvanian dessert made with peaches, custard and a shortbread crust. In case you’re curious to see what the recipe looks like at each stage, have a look at the butter cake recipe process photos in this section! 1 1/2 ounces fresh yeast or 1 package dry, 8 ounces room-temperature butter, divided. Louisville is still fond of its runny, gooey, sweet delight. This German Butter Cake, aka Butterkuchen or Zuckerkuchen, is often served for afternoon Kaffeeklatsch. Looking for more German cake recipes? Allow 30 minutes to rest, then proceed as above. In large bowl combine flour, eggs and yeast mixture. Add the melted butter, salt, eggs, rest of the sugar, milk and yeast-milk mixture to the flour and work into a smooth dough in a food processor with a dough blade or the kneading attachment of an electric mixture. In America, "Kuchen" was made in primarily. Beat butter and sugar together, then add vanilla, eggs and salt. One of the things that we wanted to demonstrate with this German yeast cake recipe is that baking with yeast doesn’t have to be complicated and/or scary. Place dough in a buttered bowl, cover with plastic wrap, and let rise in … Warm up the milk in the microwave or on the stove. Butter a 20x30cm tin and set aside. Heat milk and ½ cup butter in a small pot until the butter is melted. Add up to 1/2 cup additional flour if necessary. Modern day butter Kuchen in Louisville, United States of America came about between 1890 and 1910. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn. However, since it depends on the yeast working correctly, it is important to use yeast that has not expired yet. Topped with more butter and a thick layer of sliced almonds and sugar, this Butterkuchen is best served fresh and enjoyed with a coffee or tea! Fill 2/3 of the batter into the greased cake pan. Add a pinch of sugar and mix a little to incorporate some of the flour. Repeat for the brown sugar one and then cut the dough into little bits and top the last third. Now sprinkle the top of the dough with sugar and sliced almonds. Make this cake the modern way. If you are not using instant dry yeast, but active dry yeast – that’s the yeast that has to be dissolved first – then dissolve it now. Add up to 1/2 cup additional flour if necessary. It became popular due to its fruit, strussel and/or cheese fillings. However, since every oven is different, your cook time might vary slightly. If you are keen to make this classic butter cake recipe, you can find the exact measurements in the recipe card at the bottom of this post. Cover the bowl (e.g. We usually use a baking pan with the dimensions of 13.5 x 9.5 inches. Add the vanilla extract, soft butter, egg, and a pinch of salt. Our recipe creates an authentic German butter cake! The Spruce Eats uses cookies to provide you with a great user experience. The Blitzkuchen is a super quick version of the popular German butter cake (Butterkuchen) or sugar cake (Zuckerkuchen), a very popular German coffee cake, the standard one served at any wedding and any funeral. Bake the cake in the oven for around 25-30 minutes until the almonds on top are slightly golden brown. Recipe Finder | Butter Kuchen. This cake is very easy to make. After about 55 minutes, preheat your oven to 350 degrees Fahrenheit and prepare your baking pan by either greasing it or lining it with parchment paper. But if you just want to throw all the ingredients into your bread machine, turn it on and do something else, you need to try this recipe. Finally sprinkle the top of the dough with sugar and sliced almonds. Authentic German Butter Cake – Butterkuchen The Authentic German Butter Cake is a yeast cake. Pour the butter topping on top of the kuchen. Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. In a small mixing bowl, dissolve yeast in warm water. These kinds of cakes are very typically eaten in the afternoon with a hot beverage. It’s important that you knead the dough really well. Known as Butterkuchen in German, this German butter cake recipe is packed with butter and made with yeast to create that lovely, fluffy texture. Sprinkle the sugar on top. Bake the kuchen at 350 degrees for 35-45 minutes till nicely browned and toothpic tests done. After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture. with a dishtowel) and place it in a warm spot without draft for at least one hour to allow the dough to rise. Mix until the dough is smooth and forms a ball. For the topping, take the butter out of the fridge and cut it into small cubes. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Try this classic marble cake, easy lemon cake, German no-bake chocolate cake, or our moist chocolate zucchini cake! Similar to other German cakes like Bienenstich, Mohnkuchen, or Streuselkuchen, authentic German butter cake is one of those classic sheet cakes. Topping: 1⁄2 cup butter. However, depending on the size of your baking pan (and thus the dough surface), you might need slightly more or less butter, sugar, and sliced almonds. Remove the cake from the oven and let it cool. If you’re looking for an easy and authentic Kuchen recipe – that’s “cake” in German – then you should make German butter cake! Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven. Pin it to one of your boards on Pinterest so you can come back to it any time! Spread some sour cream on half of the kuchen and butter on the other half. Melt 6 tbsp. After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture. It can dry out quite quickly so we would recommend making it the day you plan on serving it. 15 minutes, then your yeast might not be good anymore. Give it a try! Use your fingers - or the handle of a wooden spoon or butter knife, for example - to make small, evenly placed dents into the top of the rolled out dough. Place the cake in the oven to bake for around 25 - 30 minutes until the almonds on top are slightly browned. Use the handle of a wooden spoon or butter knife to make small, evenly placed dents into the top of the dough. rise in a bowl covered with plastic wrap, then roll it out onto a big greased cookie sheet,cover,(let it rise again), put indentations in the top every 2 inches, then put butter in them Place milk, 100g sugar, salt and 110g butter in saucepan. You only want to make dents though, not holes – so don’t poke through to the baking pan! In our opinion, German butter cake definitely tastes best fresh. May 20, 2014 - For those who aren't familiar with butter kuchens yes, the filling is suppose to be runny. This cake freezes well. Once the whole hour is up and the ball of dough has significantly increased in size, give it another knead before lightly flouring your countertop and rolling out your dough to fit your baking sheet/pan. Dorothy Schneiter of Hurricane, W.Va. said that the Heitzman Bakery was a favorite of her husband's family and … Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough. That's what makes it gooood. Stir in sugar, butter, egg, orange zest, and salt. Now place the pieces of cold butter into the holes. This makes a great carry-in for a potluck or for a sweets table. Create a small recess in the flour. Cool to lukewarm. Add instant dried yeast and all dough ingredients to a bowl and mix together to form a smooth dough. Only add enough milk for the batter to drop heavily and ripping apart from a spoon. To serve, you can top this butterkuchen with sliced, blanched (or toasted) almonds. This nutritional information has been estimated by an online nutrition calculator. This is a very popular recipe in the Saxon cuisine of Transylvania, peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Sprinkle the white sugar Streusal on one third of the Kuchen. Now add the instant dry yeast (if you’re using that) and sprinkle the sugar on top. Streusal Kuchen This is a popular kuchen all over the world, also called Butter Kuchen, it just is kuchen dough and Streusal nothing else. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Simple to make, this cake yields around 20 pieces which easily can be frozen. The exact values can vary depending on the specific ingredients used. … In Germany, baking with yeast seems to be more common than in North America. Once baked, remove the cake from the oven and let it cool. In case it is too dry, add a little bit more milk. Once you’re done with this step, the cake is ready for baking. You can also prepare the dough the night before and let it rise in the fridge overnight. Start by warming the milk in the microwave or in a small pot on the stove. Cut it into slices before serving. Mix sour cream, granulated sugar, eggs and flour. For the topping, take the butter out of the fridge and cut it into very small cubes. If you really want to get your hands in there and do all the kneading, check out this German Butter Cake. The topping consists of butter, almonds, sugar, and whipping cream. Add dissolved yeast and set aside. Butterkuchen or Zuckerkuchen is a simple German butter cake baked on a tray. Combine all the ingredients in the butter topping and mix well. We use a baking pan with approx. dimensions of 13.5 x 9.5 inches. Germans are just as likely to serve butterkuchen in the afternoon when they are having kaffee und kuchen (coffee and cake). Basic Kuchen Dough Recipe . Combine flour, sugar and pinch of salt. Meanwhile, prepare the butter topping. 3 eggs. Just make sure that the cake is fully cooled before freezing and try to trap as little air as possible in your freezer bag or container. Just make sure that your yeast is not expired yet – otherwise, it might not rise. It is a rich sweet dough with eggs and butter but not too sweet. Make sure to check the expiry date and start over if necessary. 2 eggs. German butter cake or butterkuchen is a yeasted sheet cake that is a great alternative to doughnuts or muffins for your morning coffee. Give it a try! Place the dough into the baking pan. Put the flour into a large mixing bowl and add the instant dry yeast (check packaging instructions to make sure it doesn't have to be dissolved in water or milk first). So, when a cake recipe with yeast calls for warm milk or water, make sure that it is just warm – and not hot! Enjoy! Dissolve the yeast in the lukewarm milk, pour in the recess, sprinkle with flour and cover. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. 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