German Butterkuchen
1 cup of milk
1/2 cups of sugar
1 tsp of salt
1/4 cup of shortening
1 1/2 packages of yeast, active, dry, or compressed
1 tsp of sugar
1/4 cup of warm water (lukewarm for compressed yeast)
2 eggs
3 1/4 cups of unsifted regular flour
1/3 cup of chopped almonds
Scald the milk, add the 1/2 cup of sugar, salt, and shortening and cool to lukewarm. Dissolve the yeast and 1 tsp of sugar in the warm water, then stir into cooled milk mixture. Beat the eggs with 1 cup of the flour. Add the rest of flour alternately with milk-yeast mixture, mixing well after each addition. Pour into a greased 9x13 inch baking pan, spreading dough evenly. Set in a warm place to rise for 45 minutes. Sprinkle the butter topping and almonds evenly over top and bake in a moderately hot oven (375) for 30 minutes, or until lightly browned. Makes 12 squares.
Butter topping: Cut 1/2 cups (1/4 lb) of butter into 1 cup of sugar and 1/2 tsp of cinnamon until fine crumbs develop.
Use your browser's 'back' button to return to the 'Kitchen'.
