Preparing the Dough
1. They help the buttery topping settle into the dough, creating those signature golden pockets of flavor.
Calories: 320
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 120mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 18g
Protein: 4g
1.
No fancy steps. Knead the Dough: On a lightly floured surface, knead the dough for about 15 minutes until smooth and elastic.
5. I hope you enjoy making it as much as I always do.
Delina
Hi, I’m Delina, a housewife, mother of two living in the suburbs of Vancouver, Canada.
Activate the Yeast: In a small bowl, combine warm milk and a pinch of sugar. Cool: Remove from the oven and let the cake cool in the pan for about 10 minutes. This second rise ensures a tender, fluffy texture.
Pro tip: If your kitchen is cold, place the dough near a warm oven or in a slightly warmed (then turned off) oven with the door cracked open.
For the custard layer, whisk together 2 eggs, 1/2 cup heavy cream, and 2 tablespoons sugar until smooth.
Keep it at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days—just bring it to room temperature or warm it slightly before serving to bring back the softness.
You can also freeze individual slices for up to 2 months; just wrap them well and thaw at room temp when ready to enjoy.
While Butter kuchen is a sweet indulgence, it still offers a few nutritional perks when enjoyed in moderation.
The almonds on top are a great source of healthy fats, protein, and vitamin E, which support heart health and skin.
Eggs in the dough provide essential nutrients like B vitamins and choline, important for brain function.
Let the dough rest in a draft-free spot: A slightly warm oven (turned off) is a great place for a consistent rise.
3. Set aside until ready to assemble.
Adding Toppings and Final Baking 🍎
Preheat your oven to 350°F about 15 minutes before baking.
Stir until the sugar dissolves.
2. This cake is a staple in German culinary tradition, often crafted for family gatherings and festive occasions. As it bakes, the sweet aroma of vanilla and warm spices fills your kitchen, inviting everyone to indulge in a slice. Thaw them at room temperature or warm them up in the oven before serving.
Baking connects me to the past in the most comforting way.
Just honest ingredients and rich, buttery flavor. Golden brown edges mean your kuchen is ready to shine.
German kuchen tastes amazing any time of day! Sprinkle sliced almonds over the top.
4. This ensures even heat distribution from the start.
Arrange 2 cups of your chosen fruit (sliced apples, pitted plums, or berries) evenly over the dough surface.
Just wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. 🍰
German kuchen uses a simple yeast dough topped with seasonal fruits, custard, or butter crumb toppings that create the perfect balance of cake and pastry. I’m a professional recipe developer and food photographer behind thefoodscraft.com. 🍎
Excess moisture is kuchen’s biggest enemy.
Prepare the Butter Mixture: In a small saucepan over low heat, melt the softened butter with sugar, milk, and vanilla extract. Stick with all-purpose flour for a lighter, fluffier texture.
Absolutely! The best part? Sprinkle 1 packet (2 1/4 teaspoons) active dry yeast over the warm milk.
Add 1 teaspoon sugar and let it sit for 5 minutes until foamy.
Stir until a soft dough forms.
4. Sprinkle this mixture over the arranged fruits.
5.
Warm your milk to the right temperature (100–110°F): Too hot and it kills the yeast, too cold and the dough won’t rise properly.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt.
3. Pat dry with paper towels to remove excess moisture.
Q: Why did my fruit sink to the bottom? A: Tossing fruit with cornstarch helps prevent sinking.
Prepare the Pan: Grease a 9×13-inch baking pan.
2. Transfer the rolled dough to a greased 9×13-inch baking pan.
Gently press it into the corners and up the sides slightly to create a shallow rim. 🍰
Test doneness with a toothpick inserted near the center, not directly in fruit.
Active dry yeast gives the perfect rise when mixed with warm milk.
| Ingredient | Amount | Purpose | Notes |
|---|---|---|---|
| Active Dry Yeast | 1 package | Leavening | Test in warm milk first 😊 |
| All-Purpose Flour | 3 cups | Structure | Sift for best results |
| Unsalted Butter | ¼ cup | Richness | Room temperature works best |
| Granulated Sugar | ¼ cup | Sweetness | Feeds the yeast too |
Optional Enhancement:
These ingredients make enough dough for one large kuchen.
The center should no longer jiggle when gently shaken.
A toothpick inserted in the crust should come out clean.