Perfect German Butter Cake Recipes

Steps:

• Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
• In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Steps:

• Butter a 13x9x2 inch baking pan.
• (Mixture 1) In a small bowl combine the yeast,1 tablespoon of the sugar, and the warm water.
• Set aside mixture 1 for 15 minutes or until bubbles appear.
• (Mixture 2) In a small bowl combine the remaining 1/2 cup sugar, salt, and butter.
• Pour the milk into a saucepan. Add vanilla bean and pour into Mixture 2.
• Let Mixture 2 sit until lukewarm.
• Stir in Mixture 1 and add lemon zest.
• Add eggs 1 at a time beating well after each addition.
• Fold in flour a little at a time.
• Beat dough until smooth.
• Spread dough onto prepared pan and cover loosely with a tea towel and set aside in a warm place for 30-45 minutes.
• Let rise.
• Preheat oven to 400°F.
• For topping:.
• Cream butter, sugar, and light brown sugar until fluffy stir in the vanilla, the cinnamon, and the nuts (nuts are optional).
• Drop spoonfuls of the topping onto the dough.
• Bake cake for 35 minutes or until top is golden.
• Allow cake to completely cool IN PAN.
• Cut into slices and serve with butter.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.