German Butter Cake with Almond Topping (Butterkuchen)




German Butter Cake

4 cups all purpose flour (divided)
1 (1/4) pkg. active dry yeast or
5/8 oz. cake fresh yeast
2/3 cup tepid milk
6 egg yolks
14 tbsp. butter, softened
1/4 cup sugar

Chopped Almond Topping

1 egg, beaten
1 cup almonds, blanched and finely chopped
2 tbsp. coarse sugar
4 tbsp. butter


Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk. Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes. Roll out the dough to fit a 20 by 16 inch jelly roll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter.

Bake in a preheated 350 F. oven for 45 minutes, or until golden. To make one 20 by 16 inch cake.

Author's Comments

Dorothee V. Hellermann
Das Kochbuch Aus Hamburg

1 Recipe Reviews


This recipe is a disaster - how can anything rise with 2/3 a cup of liquid and 2 1/2 cups of dry flour? It doesn't. Clearly a lot is lost in translation. Find another kuchen recipe and you won't have the fail that this one leads to.