German Butter Cake (Yeasted Sheet Cake with Almond Topping)
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Soft yeasted dough is pressed into a sheet pan, dimpled with fingertips, and each dimple gets a nub of butter before a scattering of sliced almonds.
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In the oven the butter melts into little pools that caramelize at the edges, and the almonds toast to a crisp gold. The cake underneath stays soft like brioche without feeling heavy, the kind of slice served with afternoon coffee in northern Germany.
Ingredients
Instructions
- 1
Warm 150ml milk to about 40°C, then add 5g dry yeast and 1 teaspoon sugar.
Let stand for 5 minutes until foam appears on the surface, confirming the yeast is active.
- 2
Mix 260g bread flour, remaining sugar, and 4g salt in a bowl, then add the yeast milk and 1 egg to form a dough.
- 3
Add 40g softened butter and knead for 8 minutes until smooth and elastic.
Cover and proof in a warm place for 60 minutes.
- 4
Spread the proofed dough evenly into a baking pan and press your fingers into it to make multiple dimples.
Cut remaining 50g butter into 1cm cubes and place one piece in each dimple.
- 5
Scatter 25g sliced almonds evenly over the top, cover, and proof for 20 more minutes.
Bake at 190°C for 20 to 25 minutes until the almonds and butter topping are golden and caramelized.
- 6
Remove from the oven and cool on a wire rack for 15 minutes.
Cutting too early causes the butter to run out, so allow time for the texture to set before slicing.
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