Oma's Butterkuchen (Zuckerkuchen) – German Butter Cake Recipe
This Butter Cake recipe, aka Butterkuchen (sometimes called Zuckerkuchen), is a traditional German cake often served for afternoon coffee.
It's a delicious yeast cake that is light and fluffy with a sweet gooey buttery topping. It's so good when served still warm from the oven with a dollop of whipped cream and a hot cup of coffee or hot tea!
Makes 20 pieces
- 1 tablespoon (10 grams) active dry yeast
- ¼ cup (60 milliliter) lukewarm water
- 1 teaspoon (4 grams) granulated sugar
- 1 cup (240 milliliters) lukewarm milk
- ½ cup (120 milliliters) neutral oil
- 1 large egg
- ½ cup (100 grams) granulated sugar
- about 4 - 4½ cups (520 - 585 g) all-purpose flour
- ½ cup (120 milliliters) milk or cream
- ⅓ cup (76 grams) cold butter
- ⅔ cup (133 grams) granulated sugar
- ¾ cup (75 grams) sliced almonds
- In a large bowl, mix yeast, water, and 1 teaspoon sugar. Let stand for about 5 to 10 minutes. This should be foamy. (It will be if the yeast is not old.)
- Mix in 1 cup milk, oil, egg, and ½ cup sugar. Beat in 2 cups flour and mix well. Let stand 10 minutes.
- Add more flour until a soft dough results.
- Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
- Put smooth dough into a greased bowl. Cover with a clean tea towel and put in a draft-free warm place for about 30 - 60 minutes, until doubled in size.
- Grease a 15x10-inch jelly-roll pan. Roll out dough to fit pan and place in pan.
- Make small hollows in the surface of the dough with your fingers.
- Brush dough with ½ cup milk or cream.
- Cut butter into small pieces and place in hollows.
- Sprinkle ⅔ cup sugar and nuts over dough.
- Cover and let stand in a warm draft-free place for about 30 minutes.
- Preheat oven to 400°F (205°C). Bake for 20 to 25 minutes until golden brown.
- Let cool slightly and cut into 20 pieces.
- Ideally, everything should be at room temperature. The heat can kill the yeast and the cold can hinder the growth of the yeast cells.
- Check expiry date on yeast package. Do NOT use old yeast. It will not rise.
- When letting the dough rise, do so in a warm, draft-free area.
- Store any leftover cake in an airtight container at room temperature.
- If you have a bread machine, you can make quick work of making the dough. Take a look at my other German butter cake recipe.
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10.02.2022 revision update