German Butterkuchen

German Butterkuchen

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Denise Broessel


We recently moved and my Sunset Cook Book of Breads was misplaced. I frantically searched for it just for this recipe. It's a wonderful yeast bread, somewhere between bread and cake with a cinnamon sugar topping. It requires no kneading and makes a delicious Sunday brunch or breakfast addition.


★★★★★ 1 vote

1 Hr 30 Min
30 Min


  • 1 c
  • 1/2 c
  • 1 tsp
  • 1/4 c
    shortening (i use butter)
  • 1 1/2 pkg
    yeast active dry or compressed (this equals just under 1 tablespoon dry)
  • 1 tsp
  • 1/4 c
    warm water (lukewarm for compressed yeast)
  • 2
  • 3 1/4 c
    unsifted regular all-purpose flour
  • ·
    butter topping (recipe follows)
  • 1/3 c
    chopped almonds

How to Make German Butterkuchen


  1. Scald the milk, add the 1/2 cup sugar, salt and shortening and cool to lukewarm.
  2. Dissolve the yeast and 1 teaspoon sugar in warm water, then stir into cooled milk mixture.
  3. Beat the eggs with 1 cup of the flour.
  4. Add rest of flour alternately with milk-yeast mixture, mixing well after each addition.
  5. Pour into a greased 9 by 13-inch baking pan, spreading dough evenly.
  6. Set in a warm place to rise for 45 minutes.
  7. Sprinkle the butter topping and almonds evenly over top and bake in a moderately hot oven (375 degrees) for 30 minutes, or until lightly browned. Makes 12 squares.
  8. BUTTER TOPPING: Cut 1/2 (1/4 lb.) butter into 1 cup sugar and 1/2 teaspoon cinnamon until fine crumbs develop.

Printable Recipe Card

About German Butterkuchen

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: German

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