Prep 40 mins
Cook 2 hrs
This recipe is very delicious and from Germany. It is also very simple to make try it and you'll make it again!
- 1 tablespoon active dry yeast
- 1⁄2 cup sugar
- 1⁄2 cup lukewarm water
- 1 teaspoon salt
- 1⁄2 cup unsalted butter
- 3⁄4 cup milk
- 1 vanilla bean (split)
- 1 lemon, zest of, grated
- 3 large sized eggs
- 4 cups all-purpose flour
- 3⁄4 softened unsalted butter
- 1⁄2 cup sugar
- 3⁄4 packed light brown sugar
- 1⁄3 cup ground walnuts (optional)
- 1⁄3 cup ground almonds (optional)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- Butter a 13x9x2 inch baking pan.
- (Mixture 1) In a small bowl combine the yeast,1 tablespoon of the sugar, and the warm water.
- Set aside mixture 1 for 15 minutes or until bubbles appear.
- (Mixture 2) In a small bowl combine the remaining 1/2 cup sugar, salt, and butter.
- Pour the milk into a saucepan. Add vanilla bean and pour into Mixture 2.
- Let Mixture 2 sit until lukewarm.
- Stir in Mixture 1 and add lemon zest.
- Add eggs 1 at a time beating well after each addition.
- Fold in flour a little at a time.
- Beat dough until smooth.
- Spread dough onto prepared pan and cover loosely with a tea towel and set aside in a warm place for 30-45 minutes.
- Let rise.
- Preheat oven to 400°F.
- For topping:.
- Cream butter, sugar, and light brown sugar until fluffy stir in the vanilla, the cinnamon, and the nuts (nuts are optional).
- Drop spoonfuls of the topping onto the dough.
- Bake cake for 35 minutes or until top is golden.
- Allow cake to completely cool IN PAN.
- Cut into slices and serve with butter.
We really liked the topping on this cake and the fact that it was a yeast risen cake was very interesting. the cake did need a little more sugar & the vanilla bean was kind of a waste as you could hardly taste it over the yeast, I would suggest a combination of vanilla bean and extract in the cake.