There is nothing more delectable than a delicious piece of German Butter Cake from the street's end bakery in Philadelphia. These images remind me of a bakery once owned by my grandfather who produced such a gooey
delicious delight that could be found rendered at no other. It was quite a gift on Sunday morning after church service to be devoured by young and old alike.
This type of cake won't be found mass produced in your corner supermarket. Rather it takes a bit of time and an injection of ultimate love to complete this feat. Once accomplished you'll taste or take no substitutes again. It's unique consistency will have you coming back for slice after slice.
1/4 cup sugar
1/4 cup butter
1/4 tsp. salt
1 egg
1 envelope of yeast
1/2 cup warm milk
2 1/4 cups of flour
1 tab. vanilla
Butter Cake Topping
Mix sugar, shortening, and salt. Add egg and beat one minute. Dissolve yeast in warm milk. Add flour and milk/yeast mixture. Mix well and add vanilla. Turn dough out on floured board and knead for one minute. Place dough in greased bowl and cover with towel. Set aside in a warm place to rise for an hour until doubled.
Prepare topping:
1/2 pound (2 sticks) butter
2/3 cup flour
2 cups sugar
2 large eggs
4-5 tab. milk
1 tsp. vanilla
Cream butter. Stir in flour and sugar. Beat mixture on high. Add eggs one at a time. Add just enough milk to make the mixture a spreading consistency. Don't make it too runny.
Divide dough into two. Place in two well-greased 8 inch pans. Or one 9x13 pan. Crimp edges halfway up sides of pan to hold topping in. Prick lightly with fork to prevent bubbling. Spread topping over dough. Let cake stand for 20 minutes. Bake at 375 degrees for 30 minutes or until done. Do not over bake. Topping with be crusty but gooey. Let cool before cutting.
delicious delight that could be found rendered at no other. It was quite a gift on Sunday morning after church service to be devoured by young and old alike.
This type of cake won't be found mass produced in your corner supermarket. Rather it takes a bit of time and an injection of ultimate love to complete this feat. Once accomplished you'll taste or take no substitutes again. It's unique consistency will have you coming back for slice after slice.
1/4 cup sugar
1/4 cup butter
1/4 tsp. salt
1 egg
1 envelope of yeast
1/2 cup warm milk
2 1/4 cups of flour
1 tab. vanilla
Butter Cake Topping
Mix sugar, shortening, and salt. Add egg and beat one minute. Dissolve yeast in warm milk. Add flour and milk/yeast mixture. Mix well and add vanilla. Turn dough out on floured board and knead for one minute. Place dough in greased bowl and cover with towel. Set aside in a warm place to rise for an hour until doubled.
Prepare topping:
1/2 pound (2 sticks) butter
2/3 cup flour
2 cups sugar
2 large eggs
4-5 tab. milk
1 tsp. vanilla
Cream butter. Stir in flour and sugar. Beat mixture on high. Add eggs one at a time. Add just enough milk to make the mixture a spreading consistency. Don't make it too runny.
Divide dough into two. Place in two well-greased 8 inch pans. Or one 9x13 pan. Crimp edges halfway up sides of pan to hold topping in. Prick lightly with fork to prevent bubbling. Spread topping over dough. Let cake stand for 20 minutes. Bake at 375 degrees for 30 minutes or until done. Do not over bake. Topping with be crusty but gooey. Let cool before cutting.
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