Philadlphia German Butter Cake by Mumpy

[BakerAunt]

Philadelphia German Butter Cake
Submitted by mumpy on August 20, 2012 at 8:27 am

Yeast base, covered with a sinful buttery gooey topping
Yield: 12 slices

CAKE:
2 1/4 teaspoon yeast
1/2 cup (4 oz.) warm milk
1/4 cup (1 3/4 oz.) sugar
1/4 cup (1 3/4 oz.) vegetable shortening
1/4 teaspoon salt
1 large egg
1 Tablespoon vanilla
2 to 2 1/4 cup (8.5 to 9.5 oz.) flour

TOPPING:
1 cup (1/2 pound) butter
2/3 cup (5 5/8 oz.) flour
2 cup (14 oz.) sugar
2 large eggs
4 to 5 Tablespoons milk

Dissolve yeast in milk.

Mix sugar, shortening, salt only till combined. Add egg and vanilla; beat one minute.

Add flour and milk/yeast mixture; mix 3 to 5 minutes with dough hook. Place dough in greased bowl; cover and let rise till doubled (approximately 1 hour).

Toward end of rising time, make topping:

Cream butter. Combine flour and sugar and beat into butter.

Add eggs, one at a time, beating after each addition. Stir in milk till mixture is spreadable but not runny.

Deflate dough and roll or pat into well-greased 9 x 13 pan or 2 eight-inch square pans (preferred).

Spread dough up sides about one inch to contain topping; prick with fork. Spread on topping.

Let cake stand 20 minutes, then bake at 375 for 30 minutes. Cool before cutting.

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• This topic was modified 7 years, 11 months ago by BakerAunt.

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