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Recipe: German Butter Cake (with a butter crust on top)

Desserts - Cakes
GERMAN BUTTER CAKE

"This recipe was given to me many years ago by a friend who was originally from Germany. She made it all the time - and it has the butter crust on top. It does take some time and several steps. If you wish, you may use any yeast recipe and just use the topping recipe. - Janice Kuhns

FOR THE YEAST DOUGH:
2 pkg. dry yeast
1 cup water, lukewarm
1/2 tsp. sugar, plus 3/4 cup sugar, divided use
5 cups flour
1/2 lb. butter
1 cup milk
5 eggs
1 1/2 tsp. vanilla
Topping (recipe follows)

Dilute dry yeast in lukewarm water and 1/2 teaspoon sugar. Let stand for about 5-10 minutes, until no longer dry and bubbles up.

Mix together flour, 3/4 cup sugar and put yeast in middle and let rise again.

Melt butter and milk in a pan over very low heat. Should only be lukewarm. Add to flour mixture from edges. Work eggs and vanilla into flour mixture from edges. Best done when using clean hands. Cover and keep warm for about 3 hours to rise. (May use oven for rising, but no higher than 150 degrees F.)

Place batter on jelly roll sheets. Spread over bottom and up sides. Pour on topping.

Bake at 350 degrees F for about 25 minutes or until golden brown.

FOR THE TOPPING:
1/2 cup milk
1 tsp. vanilla
2 Tbsp. flour
3 oz. salted butter
1 cup sugar

Mix milk, vanilla and flour together in small bowl and let stand.

Mix butter and sugar together over low heat just until butter is melted. Remove from heat and stir in milk mixture until no lumps remain.

Source: Janice Kuhns, Macungie to The Morning Call, May 24, 2006
MsgID: 0312020
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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