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Oma's Butterkuchen (Zuckerkuchen) – German Butter Cake Recipe

This Butter Cake recipe, aka Butterkuchen (sometimes called Zuckerkuchen), is a traditional German cake often served for afternoon coffee.

It's a delicious yeast cake that is light and fluffy with a sweet gooey buttery topping. It's so good when served still warm from the oven with a dollop of whipped cream and a hot cup of coffee or hot tea!

Servings:

Makes 20 pieces

Ingredients:

Yeast Dough

• 1 tablespoon (10 grams) active dry yeast
• ¼ cup (60 milliliter) lukewarm water
• 1 teaspoon (4 grams) granulated sugar
• 1 cup (240 milliliters) lukewarm milk
• ½ cup (120 milliliters) neutral oil
• 1 large egg
• ½ cup (100 grams) granulated sugar
• about 4 - 4½ cups (520 - 585 g) all-purpose flour

Simple Topping

• ½ cup (120 milliliters) milk or cream
• ⅓ cup (76 grams) cold butter
• ⅔ cup (133 grams) granulated sugar
• ¾ cup (75 grams) sliced almonds

Instructions:

1. In a large bowl, mix yeast, water, and 1 teaspoon sugar. Let stand for about 5 to 10 minutes. This should be foamy. (It will be if the yeast is not old.)
2. Mix in 1 cup milk, oil, egg, and ½ cup sugar. Beat in 2 cups flour and mix well. Let stand 10 minutes.
3. Add more flour until a soft dough results. 
4. Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
5. Put smooth dough into a greased bowl. Cover with a clean tea towel and put in a draft-free warm place for about 30 - 60 minutes, until doubled in size.
6. Grease a 15x10-inch jelly-roll pan. Roll out dough to fit pan and place in pan.
7. Make small hollows in the surface of the dough with your fingers.
8. Brush dough with ½ cup milk or cream.
9. Cut butter into small pieces and place in hollows.
10. Sprinkle ⅔ cup sugar and nuts over dough.
11. Cover and let stand in a warm draft-free place for about 30 minutes.
12. Preheat oven to 400°F (205°C). Bake for 20 to 25 minutes until golden brown.
13. Let cool slightly and cut into 20 pieces.

Notes/Hints:

• Ideally, everything should be at room temperature. The heat can kill the yeast and the cold can hinder the growth of the yeast cells.
• Check expiry date on yeast package. Do NOT use old yeast. It will not rise.
• When letting the dough rise, do so in a warm, draft-free area.
• Store any leftover cake in an airtight container at room temperature.
• If you have a bread machine, you can make quick work of making the dough. Take a look at my other German butter cake recipe.

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10.02.2022 revision update