Currier & Ives "Four Season Cookbook," Recipe "German Butter Cake"

Recipe - German Butter Cake

Currier & Ives "Four Seasons Cookbook"

German Butter Cake
One 13 x 9 x 2-inch Cake

5 teaspoons granulated yeast
1/2 cup sugar
1/2 cup lukewarm water
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup milk, scalded
Grated rind of 1 lemon
1 teaspoon vanilla
3 large eggs
4 cups flolur

Topping:

2/3 cup unsalted butter, softened
1/4 cup sugar
3/4 cup dark brown sugar
2/3 cup walnuts or pecans, ground
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 375 Degrees F. Butter a 13 x 9 x 2-inch baking pan.

Combine yeast with 1 tablespoon sugar in lukewarm water. Allow to foam.

Combine remaining sugar, salt, butter and scalded milk. Cool mixture to lukewarm. Add to yeast.

Add lemon rind, vanilla and eggs, beating well. Add flour, mixing well. Spread batter into baking pan.

Set in warm place until batter doubles in bulk, about 45 minutes.

To make the topping, cream the butter and sugars.
Beat until fluffy. Add remaining ingredients and mix well.

Drop by spoonfuls onto the risen dough. Bake for 35 minutes or until top is golden brown.

Cool to serve.


Have not tried this yet. Sounds good to me.

 
I ate this all the time growing up. My Mom's version was with plain white sugar and cinnamon

and butter as the topping. It's totally addictive and smells so good when baking. It was called Butter Kuchen.

 
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