Baking

German Butter Cake – Butterkuchen

This German butter cake has a moist cake layer covered with a crispy almond layer and tastes just like it came straight from a German bakery.

German Butter Cake – Butterkuchen

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour and baking powder.
  3. In a separate bowl, combine the heavy cream, 1 cup granulated sugar (for the dough), eggs, 1 tbsp. vanilla extract (for the dough), lemon juice, and lemon extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Prepare the topping: In a small saucepan, melt the 9 tbsp. unsalted butter over medium heat. Remove from heat and stir in the 4 tbsp. whole milk, 1 cup granulated sugar (for the topping), and 2 tsp. vanilla extract (for the topping).
  7. Carefully pour the warm butter mixture evenly over the cake batter in the pan.
  8. Evenly sprinkle the 2 cups of sliced almonds over the butter topping.
  9. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The topping should be bubbly and caramelized.
  10. Remove from oven and let cool completely on a wire rack before slicing and serving. The cake is best enjoyed on the day it's made.

Butterkuchen, or German Butter Cake, is a beloved classic known for its wonderfully soft, yeasted base and a golden, buttery, and often almond-studded topping. This recipe captures the essence of a traditional Butterkuchen, bringing the authentic flavors of a German bakery right into your home kitchen. It’s perfect for coffee time, a special breakfast, or as a delightful dessert.