Butterkuchen (butter cake)
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Butterkuchen (butter cake)
  Butter    Cakes    German  
Last updated 6/12/2012 1:11:35 AM. Recipe ID 39125. Report a problem with this recipe.
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      Title: Butterkuchen (butter cake)
 Categories: Cakes, German
      Yield: 12 Servings
 
      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    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 




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Recipe ID 39125 (Apr 03, 2005)

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