Wednesday, 28 January 2015

German Butter Cake


I was watching an episode of Cake Boss (yep I know trashy TV...but it's good to watch when I am eating my lunch) and they were baking German Butter Cake...so I searched for a recipe...and then tweaked it..this was the result...

German Butter Cake

4 cups (600g) plain (all purpose) flour
Plus 1/2 cup (70g) plain flour if necessary
2 1/2 teaspoons dried yeast (usually one packet)
1/2 teaspoon salt
1 cup (250ml) lukewarm milk
3/4 cup (170g) sugar
1 teaspoon vanilla extract
1 egg
7 tablespoons (105g) butter
1/2 cup (100g) sugar
9 tablespoons (135g) butter 

Put the 4 cups (600g) plain flour in a mixing bowl and make a dip in the centre, sprinkle the dried yeast into the hollow and add the warm milk along with a pinch of the sugar.  Let the mix sit in a warm place for 15 minutes.

Then add the salt, the egg, 7 tablespooons (105g) butter, vanilla and 3/4 cup (170g) sugar and mix together (I do this in a food mixer fitted with a paddle). Mix until the dough is smooth and holds together.  Add a little extra flour if you need to.

Place the dough into a greased bowl and cover, let it rise for 30 minutes.

Roll the dough out to about 1/2 inch thick on a lightly floured board and transfer to a roasting tin/tray bake tin (10 x 15 inches), gently squish the dough to fill the tin right to the edges.

Let the dough rest for a further 15 minutes.  Pre heat the oven to 350F/190C.

Make some dips all over the top of the dough with your finger or the back of a spoon and sprinkle over the 1/2 cup of sugar (it looks like a lot but it is OK I promise).  Cut 9 tablespoons butter into small chunks and sprinkle those evenly over the dough as well.

Bake in the oven for 25 minutes or until the cake is done and the sugar mixture has melted with the butter and caramelised a bit.


Eats well cold with a cuppa or warm with custard.

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