Gooey Philadelphia German Butter Cake (Butterkuchen)

Name: Gooey Philadelphia German Butter Cake (Butterkuchen)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 16 serving(s)
Ingredients: 59.14 ml granulated sugar; 59.14 ml butter flavor shortening or 59.14 ml butter; 1.23 ml salt; 1 large egg; 7.08 g packet active dry yeast; 118.29 ml warm milk (105-115 degrees F); 532.32 ml flour; 14.79 ml vanilla extract; 236.59 ml unsalted butter; 157.80 ml flour; 473.18 ml superfine sugar (Must use Extra Fine!!); 2 extra-large eggs; 59.16-73.94 ml milk; 4.92 ml clear vanilla extract (optional)

Community Pick

Submitted by Kathy

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

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photo by under12parsecs

Ready In:: 2hrs 30mins
Ingredients:: 14
Serves:: 16

ingredients

59.14 ml granulated sugar
59.14 ml butter flavor shortening or 59.14 ml butter
1.23 ml salt
1 large egg
7.08 g packet active dry yeast
118.29 ml warm milk (105-115 degrees F)
532.32 ml flour
14.79 ml vanilla extract
Topping
236.59 ml unsalted butter
157.80 ml flour
473.18 ml superfine sugar (Must use Extra Fine!!)
2 extra-large eggs
59.16-73.94 ml milk
4.92 ml clear 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 13x9 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 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
DO NOT OVERBAKE!

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Reviews

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 was easy to spread it out into a 13x9 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.

Robyn K.
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 wrong I will make this again and lower the temperature.

LB in Middle Georgia
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.

kpayton144_5236679
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!!!!

Shae Lin
I use 1 cup flour in the topping. my bottom is different, I prefer a more shortbread sweet bottom not this version with yeast which is more bred like and too bland. my crust/bottom: mix 2 sticks unsalted melted butter, 1 1/2 cups sugar, 2 t. baking powder, 1/4 t. salt, 1 egg, 2 cups AP flour, and 2 T whole milk. this will form the dough which you place on the bottom of a 9x13 pan, spread it out evenly and up the sides as much as possible. Then add the topping on top, spread evenly, and bake 25-30 minutes.

Robin B.