German Butterkuchen (Butter Cake)
A classic German yeast cake topped with a rich buttery custard and sliced almonds. Warm, indulgent, and perfect for breakfast or dessert with coffee.
- Total time
- 90 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 2.5 cups all-purpose flour
- 1 tbsp instant yeast
- ½ cup sugar
- ¾ cup butter, divided
- ¾ cup whole milk
- ¾ cup sliced almonds
Instructions
- 1
Warm 0.25 cup butter and milk together in a saucepan until butter melts. Remove from heat and cool to 110°F.
- 2
Mix flour, yeast, 0.25 cup sugar, and 0.5 tsp salt in a large bowl.
- 3
Pour warm milk mixture into flour mixture and stir until a soft dough forms, ~2 minutes.
- 4
Transfer dough to a greased 9x13-inch baking sheet. Stretch gently to fill pan. Cover with plastic wrap.
- 5
Let rise in a warm spot until puffy and nearly doubled, 45–60 minutes.
- 6
Preheat oven to 375°F while dough finishes rising.
- 7
Melt 0.5 cup butter with 0.25 cup sugar in a small saucepan, stirring occasionally.
- 8
Pour butter-sugar mixture evenly over risen dough. Scatter almonds across the top.
- 9
Bake until golden brown and a toothpick inserted into the cake comes out clean, 25–30 minutes.
- 10
Cool in the pan for 10 minutes. Serve warm or at room temperature.
Tools you’ll need
- 9x13-inch baking sheet
- large mixing bowl
- small saucepan
- kitchen thermometer
- plastic wrap
- toothpick
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