Traveling Across

Butter Cake

Home >> Recipes >> Cakes & Frosting Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Cake Ingredients

2 envelopes active dry yeast
cup water (warm)
cup milk
cup sugar
1 teaspoon salt
cup butter
4 cups flour (sifted)
grated rind of 1 lemon
3 eggs

Butter Topping Ingredients:

cup butter
1 cup sugar
teaspoon cinnamon
1/3 cup blanched almonds (slivered)


Sprinkle the yeast over warm water and gently stir to dissolve, set aside. Heat milk, sugar, salt and cup butter together until the sugar is dissolved and the butter is melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in a large mixing bowl; form a well in the center.

Add yeast, milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13 inch baking pan, spreading dough evenly. Cover and let rise in warm place about 45 minutes.

Prepare Butter Topping by chopping butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in a preheated oven set at 375 for 30 minutes, or until top is golden and syrupy.

Variations: For Streuselkuchen, omit the lemon rind. Prepare the Butter Topping with 1 cups flour, cup sugar, cup ground almonds, and cup butter.

For Apfebutterkuchen, Place peeled, the sliced apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are optional.

Serves 12

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.