Gooey Philadelphia German Butter Cake (Butterkuchen)

Gooey Philadelphia German Butter Cake (Butterkuchen)

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 16

    • About This Recipe

    “This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.”

    Ingredients

  • 1/4 cupgranulated sugar
  • 1/4 cup butter flavor shortening or 1/4 cupbutter
  • 1/4 teaspoonsalt
  • 1largeegg
  • 1 (1/4 ounce) packet active dry yeast
  • 1/2 cupwarm milk( 105-115 degrees F)
  • 2 1/4 cupsflour
  • 1tablespoonvanilla extract

    • Topping

  • 1cupunsalted butter
  • 2/3 cupflour
  • 2cupssuperfine sugar( Must use Extra Fine!!)
  • 2extra-large eggs
  • 4 -5tablespoonsmilk
  • 1teaspoonclear vanilla extract(optional)

    • Directions

  • Mix sugar, shortening, and salt in a bowl.
  • Add egg, and beat together for 1 minute.
  • Dissolve yeast in warm milk.
  • To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
  • Turn dough onto lightly floured board and knead 1 minute.
  • Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
  • Make Topping: Cream butter in a mixer.
  • Mix together flour and sugar; gradually beat into butter.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny.Set aside until dough is doubled and ready for use.
  • When dough is doubled, punch it down and divide in two sections.
  • Roll or pat halves into bottom of two well-greased 8″ square pans (or a 13×9 pan).
  • Crimp edges halfway up sides to hold topping.Prick dough with a fork to reduce bubbling.
  • Spread topping evenly over dough.Let stand 20 minutes.Heat oven to 375°F.
  • Bake 30 minutes for 13×9 or 20 minutes for 8×8 or until top is just golden and crusty, but still gooey.
  • DO NOT OVERBAKE!

    • Reviews

  • “This is really good and pretty easy to boot!I love the rich yeast cake underneath the gooey buttery goodness and crunchy topping.The goo kind of reminds me of melted marshmallow… Mmm…So wonderful!”

  • “This cake was wonderful.Just as I remembered it growing up.So easy.It didn’t last long at our house.Planning to make another one tonight for breakfast tomorrow.Thanks for bringing this long time favorite back.”

  • “Topping is very sweet and very scrumptious (especially if you ask the kids).I was glad the yeasted cake underneath was much less sweet because the topping was more than enough.Baked it this morning for breakfast.It’s all gone.Guess I’ll have to make it again.Soon.Thanks.”

  • “I grew up in a suburb of Phila. We had a German bakery called Neffles. They made this cake. My friends mom would let us eat the top off of it which was an amazing treat. I made this cake this morning and it’s exactly as I remembered it. I made the dough in my bread machine. It waseasy to spread it out into a 13×9 glass pan sprayed with Pam. The topping was easy to spread and it only took 20 minutes in my oven. Pure bliss! I want to thank you for the fond memory and a delicious recipe that I know I will make again.”

  • “Followed the recipe to the letter and found that maybe my oven was too hot, it was darker then your picture and the sugar made a crisp top and the gooey was not yellow but oh man the gooey was good. I am wondering did I do something wrongI will make this again and lower the temperature.”

  • “My husband wanted to give this cake more stars and says the gooey part of the cake is awesome.:)”

  • “I saw this and had to quick go make it. It was like walking down to Halls Bakery on the corner of Franklin Ave. on Sunday morning with my Oma when I visited.Thank you for the memory, now if someone could find a recipe for German potato salad made with honey vinegar I will think I have died and gone to heaven!!!Thank you again, it was wonderful!!!! “

  • “I really had the hankering for some butter cake so I went searching and searching on here trying to find one that intrigued me, and when I saw that this one was gooey and I saw the photo I was like EEE! I’m making this!! This was my first time cooking with yeast too, so I made sure I followed every instruction perfectly, and it turned out wonderfully. Unfortunately I couldn’t slice it though because my topping was waaay too gooey, but that was fine, my partner and I just sat down with spoons and ate it out of the tray LOL. Thank you for a great recipe 🙂 :)”

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