Oma's German Butter Cake using Bread Machine
This German Butter Cake, aka Butterkuchen or Zuckerkuchen, is often served for afternoon Kaffeeklatsch.
Use your bread machine to make quick work of making the dough. Then, finish off by hand and soon you'll be ready to enjoy.
10 minutes plus machine + rise time
about 2.5 - 3 hours
- 2 tsp active dry yeast
- ¼ cup sugar
- 2¼ cups all-purpose flour
- 1 tsp salt
- ⅞ cup lukewarm milk
- 1 egg yolk
- 1 tbsp soft butter
- 3 tbsp cold butter
- ½ cup chopped nuts (almonds, walnuts, etc.) (optional)
- ⅓ cup sugar
- Put all the Yeast Dough ingredients into the Bread Machine pan.
- Use the "dough" setting and start (usually takes about 1½ hours).
- Grease a 10" springform pan if you wish a thicker cake. If you prefer thinner, then you can use a 17"x11" cookie sheet.
- Once dough cycle is finished, pat dough into pan.
- For the topping, cut the butter into little knobs, placing them over the surface of the dough, slightly pushing them into the dough.
- Sprinkle with nuts (if using).
- Sprinkle with sugar.
- Cover and let stand in a warm place for about 30 minutes.
- Preheat oven to 375° F.
- Bake cake for 20 - 25 minutes or until golden.
- Let cool 10 minutes in pan on wire rack.
- Serve warm if possible.
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