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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
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How to make super soft butter cake.. Back Benchers
How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
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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
Marble Butter Cake|Apron
Marble Butter Cake|Apron
Unsalted butter 150g / 2/3cup
Caster sugar 80g / 1/3cup
Whole egg 3(55g+- per egg)
Cake flour 140g / 1cup
Baking powder 1.5g / 1/2tsp
Fresh milk 30ml / 2Tbsp
Vanilla essence 2.5g / 1/2tsp
Cocoa powder 5g / 2tsp
Lukewarm water 10ml / 2tsp
Square mold 14x6cm
Bake at 170°C / 340°F for 30-35 minutes
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Butterkuchen mit Mandeln (Rezept) || German Butter Cake (Recipe) || [ENG SUBS]
Schnell & einfach einen leckeren Butterkuchen mit Mandeln Selber Machen, wie vom Bäcker. || How to bake a simple & easy German Butter Cake with Almonds.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 Blech Butterkuchen mit Mandeln: || Ingredients for 1 Sheet Butter Cake with Almonds:
...für den Hefeteig: || ...for yeast dough:
•550 Gramm Mehl || 550 grams flour
•250 Milliliter lauwarme Milch || 250 milliliters lukewarm milk
•75 Gramm Zucker || 75 grams sugar
•75 Gramm weiche Butter || 75 grams soft butter
•1 Ei || 1 egg
•½ Würfel Hefe || ½ cube fresh yeast
•1 Päckchen Vanillezucker || 1 sachet vanilla sugar
•Eine Prise Salz || A pinch of salt
...für das Topping: || ...for topping:
•150 Gramm Butter || 150 grams butter
•150 Milliliter Sahne || 150 milliliters cream
•100 Gramm Zucker || 100 grams sugar
•100 Gramm gehobelte Mandeln || 100 grams sliced almonds
Küchenhelfer || Kitchen gadgets:
•Hohes Gefäß für die Hefe Milch Mischung || Tall container for yeast milk mixture
•Schneebesen || Whisk
•Rührschüssel für den Teig || Mixing bowl
•Mixer || Mixer
•Backblech + Backpapier || Baking sheet + baking paper
•Backrahmen || Baking frame
•Küchentuch || Kitchen towel
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachbacken ;) || Enjoy baking ;)
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