A yeasted German-style coffee cake with a cinnamon sugar topping.

Recipe Summary

prep:
1 hr 30 mins
cook:
30 mins
total:
2 hrs
Servings:
24
Yield:
1 9x13-inch cake
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

207 calories; protein 3.5g 7% DV; carbohydrates 29.1g 9% DV; fat 8.8g 14% DV; cholesterol 44.3mg 15% DV; sodium 164mg 7% DV. Full Nutrition
Advertisement

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2006
I have been making Butter Kuchen for many years, my german grandmother (nana) used to make it, the only difference between this and the Butter Kuchen I make is, I let it rise in a bowl covered with plastic wrap, then roll it out onto a big greased cookie sheet,cover,(let it rise again), put indentations in the top every 2 inches, then put butter in them, and then sprinkle with the whole top of the Butter Kuchen with sugar, & bake it at 350 deg. Butter Kuchen is absolutely fantastic !!! Read More
(28)

Most helpful critical review

Rating: 3 stars
12/21/2011
dry. Read More
(2)
30 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/14/2006
I have been making Butter Kuchen for many years, my german grandmother (nana) used to make it, the only difference between this and the Butter Kuchen I make is, I let it rise in a bowl covered with plastic wrap, then roll it out onto a big greased cookie sheet,cover,(let it rise again), put indentations in the top every 2 inches, then put butter in them, and then sprinkle with the whole top of the Butter Kuchen with sugar, & bake it at 350 deg. Butter Kuchen is absolutely fantastic !!! Read More
(28)
Rating: 4 stars
08/22/2003
Yummy. Hearty rich buttery coffee cake with almost a bread-like texture. Delicious. A little time-consuming because of the cooling and rising steps but not difficult at all. Read More
(10)
Rating: 5 stars
08/22/2003
this is truly a great cake to enjoy with a good cup of coffee.Best eaten whilst still warm and has yummy buttery and sugar topping Read More
(10)
Advertisement
Rating: 4 stars
08/22/2003
Was a little time consuming but aren't all good things? I had a couple of problems with the dough rising and being too large for the baking pan which caused my cinnamon sugar topping to run off of the top and onto the bottom of the oven. Ooops. I think a little bit of cinnamon in the cake itself would be a great addition but overall it was a great recipe. Thanks Janice! Read More
(8)
Rating: 4 stars
12/23/2002
wonderful "old fahioned" cake. I am relocating to Germany and served it to friends who are relocating with us It was a fun novelty and delicous too! A little time consuming but not hard. Read More
(8)
Rating: 5 stars
07/03/2005
This recipe is just what I was looking for a not-to-sweet coffee cake that doesn't taste like baking powder. My husband who doesn't like cake really liked it. Thanks Janice! Read More
(6)
Advertisement
Rating: 4 stars
12/23/2011
yummy--just like my oma and mama in germany used to make--id recommend a bigger pan however--too thick otherwise. Read More
(5)
Rating: 4 stars
10/16/2008
We threw out about a half pan of this. Fresh from the oven it was pretty good but it didn't keep well and made too much for us. It's easy to make however and worth a try. Read More
(4)
Rating: 5 stars
06/08/2009
My mother was famous for her butterkuchen and had to bring it to many family functions. When we asked her for the recipe she said she couldn't tell us because she just mixed until it looked right. I think we have the recipe now. The only difference is my mother would add chopped walnut to the topping Read More
(4)
Rating: 3 stars
12/21/2011
dry. Read More
(2)
Advertisement