Some of you will be pleased to know i haven’t fallen off the edge of the earth but have instead been growing and reducing my chutney empire over the Christmas period. It was wonderful running a moderately successful mini business but with a full time job, a period of heartache and my poor house-mates choking on the vinegar fumes every time they entered the living room i have decided to wind it down till maybe after the spring where i can concentrate on summery, picnic themed condiments. If you have any ideas or requests, do let me know. For the next few months i will be back on the crafting so watch this space for an updated Etsy shop.
So moving on to January it has been announced a good friend will be uprooting herself and moving to Cardiff to be with her beau. Whilst i wish them all the best of luck i will be looking forward to stealing her on weekends for brunches and wine times. To honor her leaving i Googled “German cake” (she is a German!) and came up with Butterkuchen. Sadly, the night i was supposed to go over i was struck down with a headache so she never even got the damn thing but i will be baking another next week for her to take to Wales.
This cake has been described as “very German” and “great with coffee”, its not very sweet apart from the topping which runs thorough and marbles the sponge which is as exciting to find as that vein of caramel in a pot of Ben and Jerry’s Phishfood.
This is the sort of cake you make on a quiet Friday night to enjoy on a Saturday brunch time, but you can make and eat it whenever you like, i’m not your mother!
You will need;
2 Sachets of dried, active bread yeast (if you want to use a different type feel free but you will have to look up the differences in strengths, times and weights, best to just get a packet from the supermarket)
120ml warm water
100g caster sugar
1 tsp salt
500g plain flour
110g butter (not a misprint, you need to lots)
200g caster sugar
Butter a 20/30cm tin or similar and set aside. Then in a small bowl out in the water, scatter in the yeast and mix and leave on the side until it goes foamy and creamy (and smells wicked).
Put the milk, 100g sugar, salt and 110g butter into a small saucepan and heat until everything dissolves, melts and combines then leave again on the side to cool until lukewarm. Add the yeast to this and give it a little stir. If it is too hot you will murder the yeast and it won’t work. Be patient young grasshopper.
In a big mixing bowl put in the flour, eggs and yeast mixture and mix it gently until smooth and blended to perfection. Pour into your prepared cake tin and let it rise in a warm place for about 45 mins to an hour. Watch your yeasty dough grow with a sense of pride. Set your oven to 190c/Gas mark 5 to warm up.
In another bowl mix up the second lot of 110g butter, 200g sugar and cinnamon until combine and sprinkle/crumble over the top of your cake evenly. Pop it in the oven for about 30mins depending on the tin you have used (i only had a big cake tin so it took me about 50 mins, checking with a chopstick to see if it was cooked all the way through). The top should go golden and syrupy.