Zimt Nusskuchen (Cinnamon Nut Cake)

Recipe by Amis227
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Rich Yeast Dough:
  • In large mixer bowl, combine 2 cups of the flour and the yeast.
  • Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
  • Add to dry mixture in mixer bowl; add egg.
  • Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
  • By hand, stir in enough of the remaining flour to make a stiff dough.
  • Place dough in a greased bowl, turning once to grease surface.
  • Cover; let rise in warm place until double, about 1-1/2 hours.
  • Turn out on lightly floured surface.
  • Divide in half and form each part into a ball.
  • Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
  • Roll the dough on a lightly floured surface to a 12x12 square.
  • Brush with the melted butter.
  • Sprinkle on the sugar and cinnamon and then top with the almonds.
  • Fold one side over to within 1/2 inch of opposite side.
  • Press the edges together and place on a greased baking sheet.
  • Cover with plastic wrap, and let rise in a warm place until almost double.
  • Bake at 375°F for 12 – 15 minutes or until golden brown.
  • Cool.
  • Frost with the icing.
  • Icing:
  • Cream together sugar & butter and then add the water. Keep stirring until it’s completely combined and smooth. Spread over the cake.
  • Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
Advertisement