German Butter Cake Recipe

Ingredients

• For the cake: For the cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the streusel: For the streusel:
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• For the glaze: For the glaze:
• 1/2 cup (60g) powdered sugar 1/2 cup (60g) powdered sugar
• 1 tablespoon milk 1 tablespoon milk

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 49g, 22g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the cake. In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   Add the yeast mixture, softened butter, eggs, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Preheat the oven to 180°C (350°F). Grease a rectangular baking pan.
5. 5.
   Punch down the risen dough and transfer it to the prepared baking pan. Press the dough evenly into the pan.
6. 6.
   In a small bowl, combine the flour and sugar for the streusel. Pour in the melted butter and mix until crumbly. Sprinkle the streusel evenly over the dough.
7. 7.
   Bake in the preheated oven for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is still warm, prepare the glaze by whisking together the powdered sugar and milk. Drizzle the glaze over the cake.
9. 9.
   Allow the cake to cool completely before slicing and serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to ensure proper rising of the dough. Check the expiration date and proof the yeast in warm milk with a pinch of sugar before using.
• Butter — Use unsalted butter to have better control over the salt content in the recipe. Make sure the butter is softened at room temperature for easy incorporation into the dough.

Tips & Tricks

• For an extra touch of flavor, sprinkle some sliced almonds on top of the streusel before baking.
• Serve the German Butter Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a softer streusel, mix the streusel ingredients until they form larger clumps instead of a crumbly texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days. Warm the slices in the oven or microwave before serving.

Serving advice

Serve the German Butter Cake as a delightful afternoon treat with a cup of coffee or tea. It can also be enjoyed as a dessert after a hearty German meal.

Presentation advice

Present the German Butter Cake on a cake stand or serving platter. Dust the top with powdered sugar for an elegant touch. Cut the cake into rectangular slices and serve on individual dessert plates.