Bremer Butterkuchen

This German sheet cake from Bremen is also known as Zuckerkuchen (Sugar Cake) is often served at weddings and funerals.
Servings:
Ingredients
  • 14 ounces all-purpose flour
  • 1/2 teaspoon Salt
  • 1 ounce fresh yeast`
  • 1/2 cup lukewarm milk
  • 2-1/2 ounces unsalted butter
  • 2 eggs
  • 1-1/2 ounces sugar
  • 10 ounces butter
  • 1/4 teaspoon Salt
  • 6 ounces sliced blanched almonds
  • 6 ounces sugar
Instructions
  1. Sieve the flour into a large bowl. In a separate bowl, mix together half of the lukewarm milk, 1 teaspoon of sugar and the crumbled fresh yeast. Cover and keep in a warm place for about 10-12 minutes to prove.
  2. Melt the butter gently and allow to cool. Add the melted butter, salt, eggs, rest of the sugar, milk and yeast-milk mixture to the flour and work into a smooth dough in a food processor with a dough blade or the kneading attachment of an electric mixture. Cover and allow to rise for about 20 minutes.
  3. Grease a 17 1/2 x 14 inch baking sheet. Roll the dough out on a slightly floured surface to a size that fits the pan. Spread the rolled out dough on to the baking sheet and push the edges up at the sides. Use your fingertips to make small dimples in the dough, cover and allow to stand for another 30 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Beat together the butter and salt and pipe or spoon the butter into the dimples. Sprinkle the sugar and almonds over the cake.
  6. Bake the Butterkuchen on the middle shelf for about 20 minutes or until a toothpick comes out clean and the cake is golden on top.
This German sheet cake from Bremen is also known as Zuckerkuchen (Sugar Cake) is often served at weddings and funerals.
Servings:
Ingredients
  • 14 ounces all-purpose flour
  • 1/2 teaspoon Salt
  • 1 ounce fresh yeast`
  • 1/2 cup lukewarm milk
  • 2-1/2 ounces unsalted butter
  • 2 eggs
  • 1-1/2 ounces sugar
  • 10 ounces butter
  • 1/4 teaspoon Salt
  • 6 ounces sliced blanched almonds
  • 6 ounces sugar
Instructions
  1. Sieve the flour into a large bowl. In a separate bowl, mix together half of the lukewarm milk, 1 teaspoon of sugar and the crumbled fresh yeast. Cover and keep in a warm place for about 10-12 minutes to prove.
  2. Melt the butter gently and allow to cool. Add the melted butter, salt, eggs, rest of the sugar, milk and yeast-milk mixture to the flour and work into a smooth dough in a food processor with a dough blade or the kneading attachment of an electric mixture. Cover and allow to rise for about 20 minutes.
  3. Grease a 17 1/2 x 14 inch baking sheet. Roll the dough out on a slightly floured surface to a size that fits the pan. Spread the rolled out dough on to the baking sheet and push the edges up at the sides. Use your fingertips to make small dimples in the dough, cover and allow to stand for another 30 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Beat together the butter and salt and pipe or spoon the butter into the dimples. Sprinkle the sugar and almonds over the cake.
  6. Bake the Butterkuchen on the middle shelf for about 20 minutes or until a toothpick comes out clean and the cake is golden on top.