Butter Kuchen- Germany #31

Butter Kuchen- Germany #31

Really now, how can you go wrong with butter in a name? A simple German cake. Flakes of butter distributed throughout the dough. This is a favorite of North Germany. It is served at weddings and funerals, as a result it's sometimes called "Joy and Sorrow cake."

Cake:

2 pkgs. (.25oz) dry yeast
1/2 c. warm water
3/4 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. butter
4 c. all-purpose flour
3 eggs

Topping:

1/2 c. butter
1 c. sugar
1/2 tsp. ground cinnamon

1. Butter a 9x13" pan .
2. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 mins.
3. Place milk, 1/2 c. sugar, salt and 1/2 c. butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm.
4. Add dissolved yeast and set aside.
5. In large bowl combine flour, yeast mixture and eggs. Stir until smooth and blended.
6. Pour into pan, spreading dough evenly. Let rise in warm place for 45 mins.
7. Preheat oven 375F.
8. In a small bowl, combine 1/2 c. butter, 1 c. sugar and 1/2 tsp. cinnamon, mix together and sprinkle over the dough.
9. Bake in preheated oven for 30 mis. or until the top is golden and syrupy.

Results: Moist cake/bread with sugary crunchy top. I read some recipes that had a very wet, creamy filling and that you dipped the cake in. However, I chose this recipe for the opposite reason. I knew my family wouldn't like it and would probably think it was not baked. I'm glad I chose this one. It's easy to make. Make sure to allow for the rising time, 45-1 hr.

Bottom Line: Yes, I would definitely do this again. I will add walnuts to the topping next time.

Please share with butter lovers and everyone else. Thanks.