Backerei Conditorei
Backerei Conditorei
Giclee Print

Weiss, R.
Buy at





Tiered Discount Banner - 125X125 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Bread Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


German Butter Cake




"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."

~ James Beard

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!



Cafe Konditorei
Cafe Konditorei
Art Print

Beckman, Stan
Buy at


La Belle Cuisine


German Butter Cake

Gourmet Archives

5 teaspoon active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup milk
Grated zest of 1 lemon
1 teaspoon vanilla extract
3 large eggs
4 cups flour

3/4 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1/3 cup ground almonds
1/3 cup ground walnuts
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

In a small bowl proof yeast with 1 tablespoon sugar in 1/2 cup lukewarm water (105-115 degrees F.) for 15 minutes or until it is foamy. In a bowl combine remaining sugar, salt and butter, stir in the milk, scalded, and let mixture cool to lukewarm. Stir in yeast mixture, lemon zest and vanilla.
Beat in eggs, one at a time. Add flour, a little at a time, beating, and beat dough 5 minutes or until it is smooth. Spread dough in a well-buttered
baking pan, 13-by-9-by-2-inches, and let it rise, covered loosely, in a
warm place 30 to 45 minutes or until it is almost double in volume.

Make the topping:
In a bowl cream the butter, add the sugar and brown sugar, a little at a time, beating, and beat until the mixture is fluffy. Stir in
the almonds, walnuts, cinnamon, vanilla and a pinch of salt. Drop the
topping by teaspoons onto the dough. Bake in a preheated 375-degree
F oven 35 minutes or until the top is golden and let it cool on a rack.

Featured Archive Recipes:
Alsatian Kugelhupf
Bienenstich (Bee Sting)
Breton Butter Cake (Kouign Amann)
Faschingkrapfen (Mardi Gras Doughnuts)

Index - Bread Recipe Archives
Index - Cake Archive Recipes
Index - Classic German Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 26, 2010.