Butterkuchen

Butterkuchen is a simple, sweet yeast cake popular in Germany, particularly in northern regions. Its name translates to "butter cake" and highlights its key ingredient. The cake typically consists of a yeasted dough base, which is often slightly sweet. Before baking, the dough is pressed or flattened into a rectangular shape on a baking sheet. A characteristic feature of Butterkuchen is the creation of indentations on the surface of the dough. These depressions are then filled with a mixture of butter, sugar, and sometimes cream or milk, forming a rich, caramelized topping as it bakes.

The dough itself is usually made with flour, yeast, milk, sugar, and butter, and is allowed to rise before being shaped. Once the indentations are made and filled, the cake is baked until golden brown. The result is a moist, slightly dense cake with a tender crumb and a wonderfully sweet, buttery, and slightly crispy topping. Variations exist, with some recipes including almonds or a hint of cinnamon in the topping. Butterkuchen is often enjoyed as a simple dessert or a sweet treat with coffee or tea, and is a common fixture at family gatherings and celebrations. Its uncomplicated preparation and satisfying flavor have made it a beloved classic in German baking.