How to make German Butter Cake or Butterkuchen

This gooey breakfast treat, also called butterkuchen, was first brought to the New World (particularly in Philadelphia) by German immigrants. One slice is a piece of sweet, rich, buttery and gooey heaven!

This recipe is for 16 servings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 c sugar
• 1/4 c butter
• 1/4 tsp salt
• 1 large egg
• 1/4 ounce active dry yeast
• 1/2 c warm milk (105-115F)
• 2 1/4 c all purpose flour
• 1 tbsp vanilla extract
• 1 c unsalted butter
• 2/3 c flour
• 2 c extra fine sugar
• 2 extra-large eggs
• 4-5 tbsp milk
• 1 tsp clear vanilla
• 13 x 9" baking sheet
• PAM cooking spray

1. Mix 1/4 c granulated sugar, 1/4 c butter and 1 tsp salt in a large mixing bowl til creamy.

2. Add 1 large egg and beat for 1 minute.

3. In a small bowl, dissolve 1/4 oz yeast in 1/2 c warm milk.

4. Add flour and yeast mixture to the butter mixture and beat for 3 minutes until dough-like.

5. Place dough onto a lightly-floured surface and knead for 1 minute.

6. Place dough ball into a lightly greased bowl and cover with a damp tea cloth in a warm place. Allow to rise so it's doubled in size. This will take approximately 1 hour.

7. To make the topping for your cake, cream 1 c unsalted butter using a hand mixer.

8. Slowly mix in 2/3 c super fine sugar and 2/3 c all purpose flour until creamy.

9. Add your extra large eggs one at a time and mix in well.

10. Add in 1 tsp clear vanilla and mix well.

11. Add 4 - 5 tbsp of milk. You want the topping's consistency to be spreadable, but not too runny.

12. Set topping aside.

13. Preheat oven to 375F.

14. Once dough has doubled, punch it down and roll it so it is slightly larger than the bottom of a 13 x 9" pan.

15. Lay it in a 13 x 9 pan which has been sprayed with Pam spray. Pull or crimp the sides halfway up so it holds the topping in place. Prick your dough with a fork to stop it bubbling while cooking.

16. Carefully spoon the topping onto the dough to create an even layer and allow to rest for 20 minutes.

17. Bake for 25- 30 minutes until top is golden and crusty, but only just set. It should be gooey when you slice it, so be sure not to overbake.

[lisak52]

on 11/24/2009 I have a recipe for this from my inlaws right from Germany,This differs a bit.I will have to try this.My recipe has alot more butter,one full pound just in ths cake itself.

[pickerij]

on 8/2/2009 Dear jardindupat, This recipe is as good as it gets. The goo is just right, could probably tamper with the temp or the length of cooking time to get the surface a little more crispy

[Breadbaker]

on 12/10/2008 I used the entire 2 cups of superfine sugar. A friend who ate this growing up said it was very close to what she remembered. Yes, it is gooey but sooooo good. Be careful, though. I sloshed some of it onto the oven door when I was taking it out. I'll definitely add this to my list of "goodies".

[jardindupat]

on 6/24/2008 I tried Karen's recipe because my husband misses his Philadelphia butter cake. I have never made it before. Two questions: the list of ingredients calls for 2 c extra fine sugar. But in the "how to" it says to add 2/3c extra fine sugar. I put 2 c in. Which should it be?
Second question: I got the gooey center but there was a good bit of buttery syrup after the first cut.
what did I do wrong? It tastes good but I don't think it should be that runny.
Thanks
Pat