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How To make Butterkuchen (Butter Cake)
2 Env active dry yeast
1/2 c Water, warm
3/4 c Milk
1/2 c Sugar
1 ts Salt
1/2 c Butter
4 c All-purpose flour, sifted
Grated rind of 1 lemon 3 ea Eggs
Butter Topping:
1/2 c Butter (1 stick)
1 c Sugar
1/2 ts Cinnamon
1/3 c Almonds, blanched, slivered
Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12 servings. Variations: Streuselkuchen: This is much the same as Butterkuchen except that the lemon rind is omitted from the butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be added to the topping mixture. Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!). From: The Art of German Cooking, by Betty Wason Shared by: June Hoffman, 9/93 ~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654 (1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565 From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO Subj: Re: I'm baaccckkk!! CR 1/ Conf: (52) Cooking ** ::To: All From: Jon Judd Subj: I'm baaccckkk!! :: ** JJ> I'm back.......and you're stuck with me......I have been scanning JJ> messages for the past week and see that alot has changed. I've been JJ> away for about, well gee it's been almost a year. Took a direct JJ> lightening hit to my system and lost everything. Its' taken time to JJ> get things put together. Of course now I have had to start with brand JJ> new cooking dbases.......empty ones at that! Good to see ya here again... Lessee... Popcorn was the weakness if I recall, right?? :-) ~Begin Recipe Export- QuikBook version 0.96 Beta A
How To make Butterkuchen (Butter Cake)'s Videos
Nom Nom Nom #2 - German Butter Cake - Butterkuchen
Easy recipe for delicious German Butter Cake
Ingredients for the dough:
400 g / 14 US oz of plain flower
50 g / 1.8 US oz of sugar
salt
125 ml / 4.2 US fl oz of milk
30 g / 1 US oz of fresh yeast
70 g / 2.5 US oz of butter
zests of 1 lemon
2 eggs
For the topping:
125 g / 4.4 US oz of butter
150 g / 5.3 US oz of coarse sugar
2 teaspoons of cinnamon
100 g / 3.5 US oz of peeled, choped almonds
Time:
1 hour resting time for the yeast dough
20 - 25 minutes baking time
Temperature:
Top and bottom heating - Preheat - 180° C / 356° F
Hot air baking - No preheating - 160° C / 320° F
Butter Cake | Soft And Moist Butter Cake Recipe
Butter Cake | Soft And Moist Butter Cake Recipe | Cake Recipe
Ingredients:
All purpose flour - 1½cup (200g)
Butter(unsalted) - 1cup (225g)
Sugar - 1cup (200g)
Egg - 4
Milk - ¼cup (60ml)
Baking powder - 1tsp (4g)
Vanilla essence - 1tsp (5ml)
Salt - ¼tsp
Pan size 7
#spicyfoodz #buttercake #moistbuttercake #softbuttercake
German Butterkuchen | Ody’s Kitchen
This is a classic German Butterkuchen or Butter Cake. This is a favorite simple cake in any household in Germany. They normally eat this with coffee or tea.
And for my daughter’s birthday, she requested to have this. It’s my first time to bake it, but hubby and the kids loved it!
Ps. I lessened the sugar, to make sure my toddler can also eat it. If you want it to be more sweet, add the sugar and almond at the same time, so it can melt during baking.
Here’s the recipe! Enjoy watching and let me know if you’ve tried this too! ????
Moist soft butter cake #buttercake #shorts
MILKMAID Butter Cake Recipe. Try Now
Try this delicious MILKMAID recipe now. Visit us on milkmaid.lk
BUTTERKUCHEN Rezept --- BUTTER CAKE Recipe
Der Butterkuchen ist einer der beliebtesten Blechkuchen. Zum einen weil er köstlich schmeckt. Zum anderen weil er auch relativ einfach zuzubereiten ist. Ich zeige hier die Hefeteig-Variante. Viel Spaß!
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The butter cake is one of the most popular plate cakes. Firstly, because it tastes delicious. Second, because it is also relatively easy to prepare. I show the yeast version. Have fun!
(3:05) Backform --- Baking dish
-------------------------------
(3:08) Eingefettes Backblech --- Buttered baking plate
(6:08) Backdaten --- Baking data
---------------------------------
(6:09) Ober-/Unterhitze --- Top bottom heat
(6:15) 220°C --- 430°F
(6:19) 5 Minuten --- 5 minutes
und dann --- and then ...
(6:29) 200°C --- 390°F
(6:33) 12 Minuten --- 12 minutes
(0:32) Hefeteig --- yeast dough
--------------------------------
- Vorteig --- yeast sponge:
(0:36) 400 g Mehl --- 400 g flour
(0:47) 30 g Hefe (frisch) --- 30 yeast (fresh)
(0:57) 20 ml lauwarme Milch --- 20 ml milk lukewarm
(1:12) 20 g Zucker --- 20 g Zucker
- Fertigstellung --- Finishing:
(1:51) 2 Eier --- 2 eggs
(2:03) 70 g Butter zerlassen --- 70 g melted butter
(2:10) 1/4TL Salz --- 1/4 tbsp salt
(2:14) +30 g Zucker --- +30 g sugar
(2:20) +130 ml lauwarme Milch --- + 130 ml milk lukewarm
Belag --- Topping
----------------------------------------------
(4:55) 150 g Butterflöckchen --- 150 g flakes of butter
(5:29) 100 g Mandelblättchen --- 100 g flakes of almonds
(5:41) 100 g Zucker --- 100 g sugar
(5:45) 1/4 TL Zimt --- 1/4 tbsp cinnamon
Zeitplan --- Timetable
----------------------
(0:32) Vorteig zubereiten und warten --- Prepare yeast sponge and wait --- 20 min.
(2:26) Teig schlagen --- Whip dough --- 5-10 min.
(3:00) Teig gehen lassen --- Prove dough --- 30 min.
(3:30) Teig ausrollen und auslegen --- Roll and inlay dough --- 5 min.
(4:25) Ausgelegten Teig gehen lassen --- Prove inlayed dough --- 30 min.
(4:33) Belag --- Topping --- 10 min.
(6:08) Kuchen backen --- cake in the oven --- 17 min.
(6:45) Kuchen abkühlen --- cool cake --- 30 min.
Extra-Tipps
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Unbedingt lauwarme Zutaten verwenden.
Wenn der Teig zu sehr kleben sollte, einfach Mehl beim Kneten dazu geben.
Den Teig richtig ordentlich schlagen, dann geht er besonders schön auf.
Nicht vergessen, das Blech einzufetten. Alternative: Backpapier auslegen.
Das Timing mit der Anzahl der Butterstückchen ist tricky. Aber man kann größere Stücke ja leicht verkleinern, damit jedes Loch seine Butter bekommt.
Extra tips
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Important: Lukewarm ingredients.
If the dough sticks, take more flour.
Pug the dough long and strong, then he raises better.
Do not forger to butter the baking plate. Or you take a sheet of baking paper.
To find the right number of butter pieces, so that every hole gets a piece of butter immediately, is no easy. But it isn't a problem. Simply split bigger butter pieces and fill the remaining holes.
Guten Appetit! Enjoy your meal!
Music: Lena Selyanina with Sarah's Dance.