Butterkuchen

I thought this turned out rather well. I used rapid rise yeast in place of active dry; so I proofed it slightly differently. I heated the water and milk together, along with a pinch of sugar, and mixed the yeast into that. While it was proofing, I added the flour, sugar, and salt to a mixing bowl, and made a well in the center. I poured the melted butter, eggs, and yeast mixture into that well, then stirred to combine. I let the dough rest for 10 minutes before pouring into the buttered 9x13 pan. And instead of mixing the butter/sugar/cinnamon together for the topping, I cubed the butter, then dimpled the bread and placed a butter cube into each dimple. Then sprinkled the cinnamon-sugar mixture over the top of everything (I only used 1/2 cup sugar with 1/2 tsp cinnamon). I let that rise for 1 hr, then baked it for 30 minutes at 350 degrees F. It came out great; moist, tender, flavorful. But you must eat this bread/cake while it's still warm! The flavor and texture are no where near as good when it's cooled; so serve warm, and be sure to reheat any leftovers before eating. Thank you for sharing your recipe!

One of my favorite cakes to bake! Time consuming, but not at all difficult. Plus, it’ll make your oven and kitchen smell yummy!!

This was fairly easy to make and turned out well but it's VERY rich. I remember my German mother's Butterkuchen to be much lighter. Still, worth a try.

The best part is the topping, which I had adjusted the sugar by the way because I thought that was way too much. I have also cut the dough down to half just to test it out using a smaller baking pan. It rose beautifully (1 hr of rising) and the surface dotted with bubbles.... a good sign. Well, the results came out dry and bland. I think this would be good as a bar. It was just too much dry dough, so next time I would use a 9x13 pan using half the recipe.

This is tasty and simple to make. A very good yeast first-timer recipe. It needed more spice in my opinion but was soft and delicious.