Buttercake (Butterkuchen)
This super simple, 45 min Buttercake is a German classic and an absolute winner. Soft and tender sponge topped with a crunchy almond topping it is ideal for those last minute bakes or to satisfy any cake craving you may have…
Germans love a good tray bake. Tray baked cakes that is. Every bakery, patisserie and cafe will offer at least one “Blechkuchen”, literally translating into tray cake. They are often, but not always, yeast based cakes topped with seasonal fruits, nuts, crumble or crunchy sugar. There is no single recipe for a tray cake. Rather any cake can be a tray cake, its sole criteria being that it is baked on a rectangular tray. At home this tray obviously being much smaller than the large sheets used professionally. The obligatory question asked when ordering a slice in a cafe is “Would you like whipped cream with that?” The correct answer to that question should always be an enthusiastic “yes”. Tray baked cakes are so popular in Germany that there are even whole recipe books dedicated to the them. Undoubtedly however the most famous tray cake is what is known as the butter or sugar cake, in German “Butterkuchen”.
The reasons for the name of this cake, once you know the ingredients, are obvious. On the base of either a yeasted dough or a sponge you spread a mixture of melted butter, sugar and flaked almonds. As the cake finishes baking the melted butter and sugar crisp up. They leave behind a lattice like pattern of golden crisped almonds. Each bite giving a satisfying crunch. The sponge of this cake is wonderfully moist accentuated by a rich buttery taste as the topping melts into site sponge. Ideal with a cup of tea or coffee. Even better if you need an impressive, last minute cake.
Because one of the best things about the cake is takes only 45min from start to finish and requires minimal ingredients. I’ve chosen to give a recipe with a sponge base. Yeasted cakes are delicious too, however they do take a bit of extra time with all the proving involved. I’ll try and post a yeasted cake recipe soon for those that want it!
Do:
- If you don’t have a sweet tooth (or you have an extra sweet tooth), feel free to vary the amount of sugar on the topping to your taste.
- Freeze this cake if you have leftovers or if you want to bake in advance. Defrost overnight and then just pop into the oven for 10-15 min to refresh it.
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- 225 g caster sugar
- 75 g butter (room temperature)
- 4 medium eggs (room temperature)
- 200 ml double cream
- 250 g self-raising flour
- pinch of salt
- 200 g butter
- 175 g caster sugar
- 150 g flaked almonds
Ingredients
Base
Cake Topping
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- Preheat oven to 200C/180C fan. Line a swiss roll sized baking sheet (23 x 33cm/ 9 x 13 inches) with non-stick baking paper.
- Cream the butter and sugar, then beat in the eggs one at a time. Beat in double cream. Finally sift in the self-raising flour and salt.
- Spread the entire mixture evenly on your lined baking sheet and bake in the pre-heated oven for 15 min.
- Meanwhile prepare the topping. Melt the butter in a saucepan, then stir in the caster sugar and flaked almonds. Remove the half baked cake from the oven and spread the topping evenly on the sponge. Return to the oven and bake for another 15min or until the topping is a nice golden brown and crisp.
- Leave to cool briefly on the baking sheet and then remove onto a wire rack to cool. Slice into even squares and serve.