German Butter Cake (Butterkuchen) (Print Version)
# Ingredients:
→ For the cake dough
01 -
2 cups all-purpose flour
02 -
4 teaspoons baking powder
03 -
1 cup heavy cream
04 -
1 cup sugar
05 -
4 eggs
06 -
1 tablespoon vanilla extract
07 -
1 tablespoon lemon juice
08 -
1 teaspoon lemon extract
→ For the almond topping
09 -
4 tablespoons milk
10 -
9 tablespoons butter
11 -
1 cup sugar
12 -
2 teaspoons vanilla extract
13 -
2 cups sliced almonds
14 -
Powdered sugar for dusting (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). If you're using a dark baking pan, reduce the temperature to 375°F (190°C) as dark pans absorb more heat and can cause the edges to brown too quickly.
02 -
In a large mixing bowl, combine all the dough ingredients: flour, baking powder, heavy cream, sugar, eggs, vanilla extract, lemon juice, and lemon extract. Mix until just combined - be careful not to overmix or incorporate too much air, as this could cause the cake to collapse during baking.
03 -
Thoroughly grease a 9x13 inch baking pan or casserole dish. Make sure your dish is at least 2 inches deep to prevent overflow during baking.
04 -
Pour the cake batter into your prepared pan, using a spatula to spread it evenly to all corners.
05 -
In a small saucepan over low heat, combine the milk and butter. Heat gently until the butter is completely melted. Add the sugar and stir continuously until it's fully dissolved in the butter mixture. Remove from heat and stir in the vanilla extract and sliced almonds, making sure the almonds are well coated.
06 -
Carefully spoon the almond mixture over the cake batter, trying to distribute it as evenly as possible across the entire surface.
07 -
Place the cake in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. For extra precaution against spillage, you can place a baking sheet on the rack beneath your cake.
08 -
Remove the cake from the oven and allow it to cool completely in the pan. The almond topping will crisp up as it cools. Once cooled, you can dust the top lightly with powdered sugar if desired.
09 -
Cut into squares or slices and serve. This cake is wonderful with coffee or tea and tastes just like an authentic German bakery treat!
# Notes:
01 -
This cake will stay fresh for 2-3 days when stored in an airtight container at room temperature.
02 -
For the most authentic flavor, use European-style butter if available.
03 -
The almond topping will be soft when the cake comes out of the oven but will become delightfully crispy as it cools.
04 -
In Germany, this cake is often enjoyed as part of 'Kaffee und Kuchen' (coffee and cake), a traditional afternoon coffee break.