Known as Butterkuchen in German, this German butter cake is a yeasted cake which is like a fluffy sweet bread or doughnut. It is very buttery and the flaked almonds on top gives this cake a lovely crunch and is best enjoyed with a cup of coffee or tea!
I made this cake following the recipe from KüchenDeern . However, the recipe is in German and with the help of Google Translate, I was able to make this wonderful cake! Below is the translated recipe and I used my bread machine to make to dough to make things super easy.
Ingredients:
For the cake:
All purpose flour 400 g
Egg yolks 2
Butter 220 g, 70 g melted and 150 g cold and cubed
Cardamom 1/4 tsp
Lemon juice 2 tsps
Milk 170 ml, lukewarm
Active dried yeast 10 g
Sugar 70 g
Salt 1/4 tsp
Flaked almonds 50 g
For the Drizzle:
Icing sugar 1-2 Tbsps
Milk 2 tsps
Add yeast to warmed milk. Stir and set aside for 5 mins.
Sift flour into bread machine pan. Add egg yolks, cardamom, lemon juice, 70 g melted butter, salt & milk-yeast mixture.
Run dough mode of your bread machine and leave to rise.
After 1st proofing, remove dough and place in a large greased baking pan. Flatten dough and make sure you press dough into all the corners. Cover and allow to rise for 30 mins.
Preheat oven to 230C.
Poke holes in the dough with your fingers. Press cold butter pieces into the holes. Top with flaked almonds and bake in 230C oven for 5 mins. Reduce temperature to 200C and continue baking for 20 mins.
Prepare drizzle - In a small bowl, mix icing sugar and milk until you get a drizzle consistency.
Drizzle over hot butterkuchen and allow to rest for about 10 mins.
Cut and serve.
Butterkuchen - Just like the bakery's!