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! Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. Remove the cake from the oven and let it cool. Use the handle of a wooden spoon or butter knife to make small, evenly placed dents into the top of the dough. 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. Now sprinkle the top of the dough with sugar and sliced almonds. Combine flour, sugar and pinch of salt. Finally sprinkle the top of the dough with sugar and sliced almonds. If it doesn’t foam after approx. To serve, you can top this butterkuchen with sliced, blanched (or toasted) almonds. 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 Enjoy! Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. Keep kneading the dough for around 5 minutes until it forms a ball and no longer sticks to the sides of the bowl. For the topping, take the butter out of the fridge and cut it into small cubes. Bake at 350°F for about … Once the hour is up and the ball of dough has noticeably increased in size, sprinkle some flour on your countertop. Pour the butter topping on top of the kuchen. Modern day butter Kuchen in Louisville, United States of America came about between 1890 and 1910. If you really want to get your hands in there and do all the kneading, check out this German Butter Cake. Basic Kuchen Dough Recipe . One quarter cup warm water. Butter cake tastes best when fresh so we recommend making it the day you plan on serving it if possible. So, when a cake recipe with yeast calls for warm milk or water, make sure that it is just warm – and not hot! Five minutes of kneading might seem like a long time, but it’s worth it. 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). For the topping, take the butter out of the fridge and cut it into very small cubes. 2 eggs. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. Give it a try! Make sure to check the expiry date and start over if necessary. 15 minutes, then your yeast might not be good anymore. Authentic German Butter Cake – Butterkuchen The Authentic German Butter Cake is a yeast cake. Place the pieces of cold butter into the holes. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough. Known as Butterkuchen in German, this German butter cake recipe is packed with butter and made with yeast to create that lovely, fluffy texture. You're suppose to cut a piece of it and then dip it in the goo that's in the bottom of the pan. Streusal Kuchen This is a popular kuchen all over the world, also called Butter Kuchen, it just is kuchen dough and Streusal nothing else. Put on high rack in oven and bake at 400 degrees for about 10 minutes. It should only be seen as a rough calculation and not a replacement for professional dietary advice. Allow 30 minutes to rest, then proceed as above. Now add the instant dry yeast (if you’re using that) and sprinkle the sugar on top. It should be slightly warm, not hot or boiling! German Butter Sheet Cake (Butterkuchen) will surely win you over — great for snack, dessert or breakfast. Create a small recess in the flour. Place milk, 100g sugar, salt and 110g butter in saucepan. 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! (That's actually the photo of it!) Sprinkle the sugar on top. Place dough in a buttered bowl, cover with plastic wrap, and let rise in … Stir in flour (dough will be very soft and wet). 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. 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. It can dry out quite quickly so we would recommend making it the day you plan on serving it. Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Pour milk into a small bowl. German neighborhoods, with a variety of fruit, strussel or cheese filling. Combine all the ingredients in the butter topping and mix well. Keep kneading the dough for around 5 minutes until it forms a ball that doesn’t stick to the side of the bowl anymore. In case it is too dry, add a little bit more milk. 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. Cover the bowl (e.g. There are other butter kuchens out there that have firmer fillings but this is a spoon kuchen or a sopping kuchen. 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. In our opinion, German butter cake definitely tastes best fresh. Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. If there are any leftovers, you can store them in a sealed container for a couple of days. Place the cake in the oven to bake for around 25 - 30 minutes until the almonds on top are slightly browned. … Press the risen kuchen down slightly in the center so it will hold the butter topping. In Louisville, around 1890-1910 what we now know of as "Butter Kuchen" was formulated in various master-bake shops. However, in our recipe, we wanted to keep it simple and didn’t do that. If you’re using active dry yeast, then you’ll be adding the yeast with the milk. If you’re looking for an easy and authentic Kuchen recipe – that’s “cake” in German – then you should make German butter cake! 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! 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. 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. 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. Meanwhile, prepare the butter topping. Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans. 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. Bake the kuchen at 350 degrees for 35-45 minutes till nicely browned and toothpic tests done. The exact values can vary depending on the specific ingredients used. May 20, 2014 - For those who aren't familiar with butter kuchens yes, the filling is suppose to be runny. It’s important that you knead the dough really well. Sprinkle the white sugar Streusal on one third of the Kuchen. Topping: 1⁄2 cup butter. Give it a try! It’s also important to not let the yeast get in contact with hot liquid because that might kill the yeast bacteria. Get our cookbook, free, when you sign up for our newsletter. In America, "Kuchen" was made in primarily. If your dough is too sticky, add a little bit more flour. Start by warming the milk in the microwave or in a small pot on the stove. Heat until sugar dissolves and butter melts. 3 and a half cups flour. Add the yeast to the warm milk and let it sit for around 10-15 minutes until the yeast starts to foam. This nutritional information has been estimated by an online nutrition calculator. This is something that Lisa ate growing up as a kid – often at her Oma’s house. It became popular due to its fruit, strussel and/or cheese fillings. 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. Another characteristic is that it has grated lemon peel in it. Add a pinch of sugar and mix a little to incorporate some of the flour. Add up to 1/2 cup additional flour if necessary. 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. Once you’re done with this step, the cake is ready for baking. Similar to other German cakes like Bienenstich, Mohnkuchen, or Streuselkuchen, authentic German butter cake is one of those classic sheet cakes. However, since every oven is different, your cook time might vary slightly. 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. In Germany, baking with yeast seems to be more common than in North America. Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. 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. 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. German Peach Kuchen– a Transylvanian dessert made with peaches, custard and a shortbread crust. We use a baking pan with approx. Delicious, easy to make and perfect for summer. Cut it into slices before serving. Once baked, remove the cake from the oven and let it cool. 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. Make sure that it is warm but not overly hot as this is not good for the yeast. 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. If it is too crumbly, add some more milk. Heat milk and ½ cup butter in a small pot until the butter is melted. This light and yeasty German butter cake is an easy and classic recipe. Pin it to one of your boards on Pinterest so you can come back to it any time! In our lineage, Jacob Heitzman passed his formulation down to his sons, Joe and Charles. It is a rich sweet dough with eggs and butter but not too sweet. This cake freezes well. 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. Add up to 1/2 cup additional flour if necessary. 1 cup sugar. This cake is very easy to make. Let rise 15 to 30 minutes. Looking for more German cake recipes? That's what makes it gooood. butter gently and allow to cool. Add the vanilla extract, soft butter, egg, and a pinch of salt. Depending on how sweet you like it, you can add more or less sugar. Otherwise, it might keep the yeast bacteria from "doing their job". Let stand until creamy, about 10 minutes. Since every oven is different, your cook time might vary slightly. 3 eggs. 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. Add instant dried yeast and all dough ingredients to a bowl and mix together to form a smooth dough. 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. 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. Place the dough into the greased and floured baking pan. Recipe: 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. Spread into 2 oblong cake pans, greased. This makes a great carry-in for a potluck or for a sweets table. Louisville is still fond of its runny, gooey, sweet delight. Only add enough milk for the batter to drop heavily and ripping apart from a spoon. However, since it depends on the yeast working correctly, it is important to use yeast that has not expired yet. Which European country will inspire your culinary journey tonight? 1 1/2 ounces fresh yeast or 1 package dry, 8 ounces room-temperature butter, divided. The authentic recipe went through many stages of evolution and till today is carry forwarded by the lineages. For those using instant dry yeast – you don’t have to do anything yet! Stir in sugar, butter, egg, orange zest, and salt. If it is too sticky, add a little bit more flour. Cool to lukewarm. That’s it – enjoy this classic German butter cake! Butter a 20x30cm tin and set aside. dimensions of 13.5 x 9.5 inches. Now add the vanilla extract, soft butter – ideally cut up into smaller pieces, egg, and a pinch of salt. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. German butter cake or butterkuchen is a yeasted sheet cake that is a great alternative to doughnuts or muffins for your morning coffee. Butter cake is a cake that freezes really well. Here’s A Delicious German Butter Cake Recipe That Is Easy To Make! 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! Butterkuchen or Zuckerkuchen is a simple German butter cake baked on a tray. A great choice for an afternoon Kaffeeklatsch. The topping consists of butter, almonds, sugar, and whipping cream. With flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk country will inspire culinary... 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