Comments on: Butterkuchen

By: Susan

Susan — Wed, 26 Nov 2025 22:06:06 +0000

Perfect recipe the only thing I change is not a cup of cream over the top I just brush some over the top with a pastery brush our family didn’t use it at all however I found it great.

By: Maike Corbett

Maike Corbett — Wed, 25 Dec 2024 05:46:40 +0000

In reply to Z.

The whipped cream is the last step. I usually get it out while the cake is baking.
Especially when baking with yeast, I caution against changing proportions. In Germany, we bake primarily with fresh (cubed) yeast. You can get it in the US, too, but it’s hard to find, sometimes Whole Foods carries it (Red Star brand). So when I tested the recipe I rewrote it for dry yeast. And the proportions in the recipe card worked well.

But I didn’t test it for an overnight rise. Generally, speaking you’d use cold ingredients for an overnight rise in the fridge to avoid that the dough rises too much (I suppose that’s why you want to reduce the amount of yeast). I will probably work out just fine, as this is a rather straightforward recipe. Just be aware that I didn’t test this method. But I hope it works out. Merry Christmas (Frohe Weihnachten), I hope you and your family will have a wonderful Christmas Day.

By: Z

Wed, 25 Dec 2024 05:10:15 +0000

I just read earlier in your post it says make sure all ingredients are all room temperature. So you can disregard my question.

By: Z

Wed, 25 Dec 2024 04:55:30 +0000

Should the cream be cold, room temperature, warm, or hot? Thank you so much. I’m going to make this for Christmas morning. I might also reduce the yeast and bit and try a slow rise in the fridge over night to save time in the morning (maybe also gain additional flavor?). It looks like an amazing recipe that I am definitely excited to try with regular rise as well!

By: Shary Smith

Shary Smith — Sun, 01 Sep 2024 01:55:29 +0000

I made this tonight for the family. It is absolutely delicious! The largest pan I have was a little too small, but the cake was still wonderful. If you are wondering what the heavy cream is for, it creates a lovey custard filling. It’s a very rich dessert, but we each had two pieces. Thanks for the recipe, Maike.

By: Lee P

Lee P — Sun, 28 Jul 2024 16:58:13 +0000

The best! Amazingly delicious!

By: Maike Corbett

Maike Corbett — Mon, 25 Dec 2023 04:39:19 +0000

In reply to Lisa McMeans. After you add the butter, mix on medium speed for about 5 to 7 minutes. The dough should be smooth, soft, and pull cleanly from the sides of the bowl. If it's still rough or sticky after 5 minutes, keep mixing a little longer until it comes together.

By: Lisa McMeans

Lisa McMeans — Mon, 25 Dec 2023 03:32:41 +0000

How long do you use the standing mixer for after you add the butter?

By: Kristine

Kristine — Wed, 29 Jun 2022 06:23:47 +0000

I just made this, es war lecker. My family loved it. The only change I made was adding a bit of cinnamon. If you are making this for the first time, make sure your cubes of chilled butter are on the smaller side (like in the pictures shown). If they are too large your cake will still taste fine, but will have large dents. Great recipe, danke schön

By: Maike

Maike — Sat, 16 Apr 2022 04:24:49 +0000

In reply to lori doss. Hi Lori. Let me do some research - aka facetime with my 94-year-old Oma next week. ;-)

By: lori doss

lori doss — Sat, 16 Apr 2022 03:53:31 +0000

we went to Bremanhaven germany in 1948 when i was 12 and my aunt made a yellow batter cake using 12 eggs and baked it a bundt pan.

do you know of such a recipe?

lori

By: Kristan

Kristan — Mon, 22 Nov 2021 08:13:12 +0000

It’s okay, thank you!

By: Maike

Maike — Fri, 19 Nov 2021 23:57:32 +0000

In reply to Kristan. I'm sorry you ran into that problem. Try adding a little flour. Will make the dough less sticky and easier to roll out.

By: Kristan

Kristan — Fri, 19 Nov 2021 18:35:27 +0000

I just tried making this and my dough was way too sticky to roll out. Any ideas?

By: Maike

Maike — Fri, 19 Mar 2021 16:23:25 +0000

In reply to Nancy. It's one cup. Sorry about the confusion. I just updated the recipe card. 😊