Tina's Butterkuchen

By Wollygator

This is a recipe for a real "Philly" butter cake. I remember going to my grandmother's house when I was little and she'd have this waiting for us, straight from the local German bakery.

Ingredients

• For the cake:
• 1 tbsp. active dry yeast
• 1/2 cup water
• 3/4 cup milk
• 1/2 cup sugar
• 1 tsp. salt
• 1/2 cup butter
• 4 cups all-purpose flour, sifted
• Grated rind of 1 lemon
• 4 eggs
• For the topping:
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 tsp. cinnamon
• 1/2 cup butter
• 1/2 cup blanched, slivered almonds (optional)

Details

Servings 5

Preparation

Step 1

Sprinkle the yeast over warm water and allow to dissolve. In a saucepan, heat milk, sugar, salt and butter together until the sugar is dissolved and the butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in a large mixing bowl; form a well in the center. Add the yeast/milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough out evenly. Let rise in a warm place for 45 minutes.

Mix together the sugars and cinnamon. Chop the butter into this mixture to form fine particles.

Sprinkle the topping over the top of the risen batter. Add the almonds. Bake in an oven preheated to 375 degrees for 30 minutes, or until the top is golden and syrupy.