2 Env active dry yeast Grated rind of 1 lemon
1/2 c Water, warm 3 ea Eggs
3/4 c Milk —-Butter Topping—-
1/2 c Sugar 1/2 c Butter (1 stick)
1 ts Salt 1 c Sugar
1/2 c Butter 1/2 ts Cinnamon
4 c All-purpose flour, sifted 1/3 c Almonds, blanched, slivered
Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup
butter together until sugar is dissolved and butter melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in
large mixing bowl; form a well in the center. Add yeast-milk mixture and
the eggs. Stir until blended and smooth. Pour into a buttered 9×13-inch
baking pan, spreading dough evenly. Let rise in warm place about 45
minutes.
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated
to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12
servings.
Variations: Streuselkuchen: This is much the same as Butterkuchen except
that the lemon rind is omitted from the butter and a crumb topping of 1 1/2
cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick)
butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be
added to the topping mixture.
Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place
sliced peeled apples over top of dough before placing in oven. Cover apples
with same Butter Topping. Almonds are an optional addition (and very
good!).
Yields
12 servings