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German Butter Cake

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and good bread with fresh butter, the greatest of feasts."
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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

Topping:
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.

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