Grandma’s Best Dessert Recipes, #2
No fancy ingredients, no complicated directions, no hassle. The first time I ever came across German buttercake was when I was about eleven years old. My oldest sister is 13 years older than I am, so she was already living in her own house with her husband and their first child.
When I was visiting them, my sister had made this incredible cake I just couldn’t stop eating. That delicious crunch on every bite – it was so heavenly! This has been my favorite cake ever since.
I would highly recommend making a double batch and freezing the other one, for a tasty treat when you need it!
Ingredients
Cake:
4 cups Gold Medal all purpose flour (divided)
1 (1/4) pkg. active dry yeast
2/3 cup lukewarm milk
6 egg yolks
14 tbsp. Land O’ Lakes butter, softened
1/4 cup Domino sugar
Topping:
1 Eggland’s egg, beaten
1 cup almonds, blanched and finely chopped
2 tbsp. coarse sugar
4 tbsp. Land O’ Lakes butter
Instructions:
Mix the yeast with the milk and 2 1/2 cups of the flour. Let rise for 2 hours in a warm place until doubled in bulk.
After 2 hours, add the remaining flour, the egg yolks, butter and sugar. Knead well for about 7-10 minutes, then let rise for another half an hour.
Preheat the oven to 350F.
Butter a 20 by 16 inch pan and roll out the dough to fit the pan. Brush with the beaten egg, sprinkle with the almonds and coarse sugar, then dot with the butter.
Bake for 45 minutes, or until golden.
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Quick tip: Roast some topping on its own and sprinkle on top of ice cream for a quick, delicious dessert!
No butter or oil listed in this recipe
I make a cake like this a lot. It has no fat other than the eggs. Very good.
Picture looks like a portion from a baking pan not muffin pan. I would like to bake in a 9×11 or 8 or 9 inch pan for a family of 6 with seconds. How long should it bake at 350′ ? Should I still chill before baking?
Thank you,, Joyce