Butterkuchen or the German Butter Cake is also otherwise known as the Plate Cake in Mecklenburg and Westphalia where its popularity matches the German love for the cake. It is one of the most exquisite and fine examples of German baked goods.
Butterkuchen basically hails from the Northern region of Germany. Also, it holds popularity in the Netherlands and Denmark where it is known as Kaffeetafel. In the whole of Germany – their coffee houses and regional bakeries, they serve different variants of butterkuchen as casual snack items. The cake holds prominence during celebrations in many of the German homes, especially during the christenings, weddings, and funerals. Sometimes the cake is also referred to as Freud and-suffering cake or The Cake of Joy and Sorrow.
The cake is typically made using yeast based dough along with circulation of pieces of butter and sugar. It is during the baking process that the butter forms the famous flakes which give it the unique flavourful taste. Among the most popular toppings are flaked almonds or chopped nuts which are sprinkled over the cake. On the other hand, one of its preparations also involves the cake having a cream or fruit based filling.
The German Food Manual provides strict guidelines for the preparation of the cake. It states that the cake should comprise of at least 30 parts of butter or the corresponding quantitate of dough. This dough should be supported with butterfat in accordance with the quantity of dough used. Moreover, no other variety of fat is mandated to be used in the preparation process.
Snippets of history
There are no elaborate historical writings on butterkuchen. But traditionally, in the German villages there used to be common baking houses most of which are in use today as well and some of them have been turned into museums. It is in these baking houses that the women of the village would congregate weekly to bake their breads. The recipe of the butterkuchen came about in these baking houses and spread far and wide through migration.
The cake is very sweet yet feels light. Germans when they migrated to the Americas took many of their traditional recipes along. It became popular due to its fruit, strussel and/or cheese fillings. Modern day butter Kuchen in Louisville, United States of America came about between 1890 and 1910. The authentic recipe went through many stages of evolution and till today is carry forwarded by the lineages. Louisville is still fond of its runny, gooey, sweet delight.
Recipe:
The following recipe will take about 90 minutes’ worth of total time (preparation and cooking) and will serve 20 pieces. The following recipe is the traditional way of preparing the butterkuchen.
Butterkuchen tends to be quite sweet and buttery hence most people prefer to accompany it with strong coffee to neutralise the strong sweetness. It tastes best when served hot and fresh.
Ingredients:
- Flour: 4 ½ cups divided in two portions separately
- Fresh yeast: 1 cup or 1 packet of dried yeast
- Salt: ½ teaspoons
- Lukewarm milk: 1 cup – make sure that it should be no more than 110 degrees Fahrenheit
- Sugar: ½ cup divided in two portions
- Butter: 1 ½ cup
- Egg: 1
- Cinnamon: 2 teaspoons
Preparation:
Firstly you will have to take a mixing bowl. Ideally it should be large in size with a big mouth which would then facilitate the mixing movements. Now, add the 4 cups of flour and make a hollow centre in it using your hands or just the back of the spoon. You can then take the fresh or the dried yeast and crumble it in the centre along with the lukewarm milk, sugar. Next, mix it well enough till the point all the ingredients combine properly. Then add about a pinch of sugar. Sugar allows the incorporation of the flour and don’t forget to mix it for some more time. The mixture should in the due course take the shape of dough. After you are done mixing, allow the mixture to settle by setting it aside, ideally in a warmer place for about 15 minutes. This will facilitate the yeast to activate faster.
The way to note the activation of the yeast is that the dough will start rising in size. When it is almost double of its original size beat it slightly to get the extra air out. Now, add the salt, egg, butter and 3/4th cup of sugar. Before adding the butter, keep in mind that it has softened. This will facilitate the further mixing processes. Furthermore, keep on mixing so that the dough incorporates all the ingredients properly.
Moreover, since mixing could with hand will be tougher from this point on, one might as well consider using a hand held or a regular stand mixer. Such mixers make the job much easier. The idea here is to reach at a point where in the dough becomes smooth, soft and forms a ball. You could also consider adding flour to the dough if the need arises.
With that done, take a separate bowl and grease it lightly and evenly from the inside using a butter and a cooking brush. Place the dough in this bowl and cover the top opening using a regular plastic or a cellophane sheet. Allow it to rest for 15 to 30 minutes. Similarly as above, the idea here is to let the dough increase in volume.
Next, prepare your working area. Make sure it is nice and clean. Sprinkle a very light layer of flour on the surface before you begin. Now, using the dough – roll it into an even ½ inch thick form. Also next you take a jellyroll pan of: 10 x 15 inches dimensions and transfer everything in it.
In the meantime while the dough is resting, you can preheat the oven at 375 degree Fahrenheit.
Either by using your fingers or with a careful touch of the back of the spoon – create dimples on the top of the dough all over. On the aside, in a bowl mix the 2 table spoons worth of cinnamon and ½ cup of sugar together and this mixture should be sprinkled evenly over the dough. Take about 9 tablespoons worth of butter and turn them into small flocks and then spread it evenly over the dough.
The preparation is now ready to be pushed into the oven. It should be baked for about 25 minutes. However the time may vary, so keep in mind that the Butterkuchen will be prepared when the sugar and cinnamon mixture has melted and started to caramelize. Furthermore, if the need arises you can also turn on the broiler during the last 3 minutes of the baking. But be careful, you don’t want the toping to get burnt.
Finally, allow the cake to cool down completely before you start the cutting process. And while doing so the filling might start running, there is nothing to worry about that as the cake still will taste as good as ever.
You can also dissolve about 1/4th cup of sugar in water and then brush the sugar water on the cake right after it gets out of the oven. Another important thing to remember is that the cake can freeze well so after you defrost it, place it in the oven at 350 degree Fahrenheit for a few minutes. This will crisp it up and provide a nice crunchy feel.