German Butterkuchen

German Butterkuchen Recipe

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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


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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)
3 1/4 c
unsifted regular all-purpose flour
butter topping (recipe follows)
1/3 c
chopped almonds

How to Make German Butterkuchen


  • 1Scald the milk, add the 1/2 cup sugar, salt and shortening and cool to lukewarm.
  • 2Dissolve the yeast and 1 teaspoon sugar in warm water, then stir into cooled milk mixture.
  • 3Beat the eggs with 1 cup of the flour.
  • 4Add rest of flour alternately with milk-yeast mixture, mixing well after each addition.
  • 5Pour into a greased 9 by 13-inch baking pan, spreading dough evenly.
  • 6Set in a warm place to rise for 45 minutes.
  • 7Sprinkle 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.
  • 8BUTTER 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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