Best Gooey Philadelphia German Butter Cake Butterkuchen Recipes

GERMAN BUTTER CAKE - BUTTERKUCHEN

Steps:

• Pre-heat the oven to 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
• Add all ingredient for the dough to a large bowl and mix until just combined. Make sure to don´t incorporated too much air. The air could cause a collapse during baking.
• Grease a baking pan or casserole dish. I use a clear casserole dish 9x13.
• Pour the dough into the pan and spread out evenly.
• Add butter and milk into a small sauce pan and melt on low heat.
• Add the sugar and stir until the sugar is completely dissolved.
• Add the vanilla extract and the almond slices to the sauce pan and combine well.
• Carefully top the dough with the mixture and spread out evenly.
• Bake for about 20 - 25 min. at 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
• Remove the cake from the oven and allow to cool completely in the pan.
• Sprinkle with powdered sugar. (optional)

GOOEY PHILADELPHIA GERMAN BUTTER CAKE BUTTERKUCHEN

Steps:

• Mix sugar, shortening, and salt in a bowl. Add egg, and beat together for 1 minute. Dissolve yeast in warm milk. To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand). Turn dough onto lightly floured board and knead 1 minute. Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double. Make Topping: Cream butter in a mixer. Mix together flour and sugar; gradually beat into butter. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use. When dough is doubled, punch it down and divide in two sections. Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan). Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling. Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F. Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey. DO NOT OVERBAKE!