German Butter Cake with Crumb Topping Butterkuchen Recipe
Butterkuchen is a yeasted traybake cake generously brushed with butter and sprinkled with sugar and almonds. In Germany it’s often served with coffee during the afternoon “Kaffee und Kuchen” get-together. The flavor is a bit like a cross between challah and a streusel-topped yeast cake, but richer in butter.
Butterkuchen is a true classic of German home baking – simple in ingredients but wonderfully rich in butter and aroma. The soft yeast dough, buttery dimples and crunchy almond-sugar topping make it perfect for sharing with a crowd.
Chef's tips
Make sure the milk is only lukewarm so the yeast stays active and doesn’t get killed by too much heat. Knead the dough long enough for it to become smooth and elastic – this gives the cake its light, airy texture. If the top browns too quickly in the oven, cover the tray loosely with a piece of foil towards the end of baking.
How to serve
Serve slightly warm so the butter aroma is most intense, alongside coffee, tea or hot chocolate. It’s ideal for family gatherings, brunches or as part of an afternoon cake buffet. You can also pack slices in lunchboxes as a sweet snack.
Ingredients
- wheat flour - 500 g
- milk - 250 ml
- yeast - 25 g
- sugar - 80 g
- butter - 150 g
- egg - 1 piece
- salt - 0.5 teaspoons
- vanilla sugar - 1 teaspoon
- almonds - 50 g
Preparation
- Gently warm the milk so it is lukewarm but not hot (it should feel pleasantly warm to the touch).
- Crumble the fresh yeast into a small bowl, add 1 tablespoon of sugar, 3 tablespoons of lukewarm milk and 2 tablespoons of flour. Mix to a smooth paste and set aside for 10–15 minutes until it starts to foam. If using dry yeast, simply mix it with the flour instead.
- Put the remaining flour into a large bowl, add the salt, sugar, vanilla sugar, egg and the yeast starter. Pour in the remaining milk.
- Knead the dough by hand or with a dough hook for 5–7 minutes until smooth and elastic. Finally, add 50 g of soft butter cut into pieces and knead for another 3–4 minutes until the butter is fully incorporated.
- Cover the bowl with a cloth and leave in a warm place for about 45–60 minutes, until the dough has doubled in volume.
- Line a baking tray of about 30×40 cm with baking paper. Transfer the risen dough to the tray and gently stretch it with your fingers to cover the whole surface, trying not to press out all the air.
- Leave the dough to rise again for another 15–20 minutes. In the meantime, melt the remaining 100 g of butter in a small saucepan and let it cool slightly.
- Using your fingers, make lots of small dimples in the dough (without piercing it through). Pour the melted butter evenly over the surface so that some of it collects in the dimples.
- Sprinkle the top of the dough with sugar and flaked almonds.
- Place the tray in an oven preheated to 180°C (top and bottom heat) and bake for 20–25 minutes, until the cake is golden and the edges are lightly browned. After baking, let it cool slightly on a rack and cut into rectangles.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days, or freeze individual pieces for longer storage. Reheat briefly in a low oven before serving to refresh the texture and bring out the buttery aroma.
