Butterkuchen (Butter Cake)


  • 4 1/2 cups Unbleached Flour, divided
  • 1 package Rapid Rise Yeast
  • 1/2 tsp. salt
  • 1 cup milk, lukewarm
  • 1 1/2 cups sugar, divided
  • 1 cup unsalted butter, divided and softened
  • 1 large egg
  • 2 tsp. cinnamon

Cooking Directions

  1. Spray a baking pan with nonstick spray and set aside.
  2. In the bowl of an electric mixer with paddle attachment, add 7 Tbs. butter and 3/4 cup sugar and beat until combined. Add egg, milk, yeast, salt and 4 cups flour. Switch to dough hook and beat on low speed until dough comes together and forms smooth ball. Add a bit more flour if necessary.
  3. Allow dough to rest for 30 minutes covered, then form into a ball and transfer to a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 30 minutes.
  4. Preheat oven to 375.
  5. Lightly flour a board or countertop and roll the dough to about 1/2 inch thickness. Transfer to the prepared jelly roll pan. Let dough rest for another 15 minutes.
  6. In the meantime, combine 1/2 cup sugar. When dough has rested, dimple the dough with your hands or back of a wooden spoon. Sprinkle evenly with cinnamon sugar mixture.
  7. Cut 9 tablespoons of butter into small pieces and spread across the dough and cinnamon sugar. Place pan in oven and bake for 25 minutes until the topping has caramelized. If necessary turn on the broiler for last 2 minutes and watch closely to caramelize the sugar topping.
  8. Remove from oven and allow to cool. Cut the cake with a pizza cutter or large knife into squares.

Prep time: 75 minutes

Cook time: 25 minutes

Total time: 100 minutes

Yield: 20 pieces