German Butter Cake


(2 votes) 5 2

This is a very bready cake because it is made with yeast and rises for a few hours before baking.

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  • 4 C. all-purpose flour, divided
  • 1 1/4 oz. pkg. active dry yeast or 1 3/5 oz. cake fresh yeast
  • 2/3 C. tepid milk
  • 6 egg yolks
  • 14 Tbs. butter, softened
  • 1/4 C. granulated sugar
  • Chopped Almond Topping:
  • 1 egg, beaten
  • 1 C. almonds, blanched and finely chopped
  • 2 Tbs. coarse sugar
  • 4 Tbs. butter

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Mix the yeast with the milk and 2 1/2 C. of the flour; let this sponge rise for two hours in a warm place until doubled in bulk. Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes. Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree oven for 45 minutes, or until golden.

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