Reviewed: Mar. 4, 2012

The best part is the topping, which I had adjusted the sugar by the way because I thought that was way too much. I have also cut the dough down to half just to test it out using a smaller baking pan. It rose beautifully (1 hr of rising) and the surface dotted with bubbles.... a good sign. Well, the results came out dry and bland. I think this would be good as a bar. It was just too much dry dough, so next time I would use a 9x13 pan using half the recipe.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

yummy--just like my oma and mama in germany used to make--id recommend a bigger pan however--too thick otherwise.

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Reviewer:

simone

Cooking Level: Intermediate

Home Town: Altenkunstadt, Bayern, Germany

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 21, 2011

dry.

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Reviewer:

all4thechallenges

Reviewed: Mar. 31, 2011

My son made this (with my help) for school. It was easy to make and we used the cookie sheet as suggested in a review. Two mistakes- spead thinner on a cookie sheet, we should have reduced baking time; also, we didn't spread the dough fully so butter pooled in the corners of the pan - and then as the cake baked it pushed the butter out and burned on the bottom of my oven. (smoke alarm!!!) It was very good fresh out of the oven, but very dry by the end of the day. The last line of the recipe says "syrupy" - ours never became syrupy.

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Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: Mar. 13, 2011

This is tasty and simple to make. A very good yeast first-timer recipe. It needed more spice in my opinion but was soft and delicious.

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Reviewer:

Sarah-May

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Christopher Lake, Saskatchewan, Canada

Reviewed: Jun. 15, 2010

Very good...I do believe next time I will use a larger pan though :)

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Reviewer:

Sandra Beth

Cooking Level: Intermediate

Home Town: Beech Island, South Carolina, USA

Reviewed: Feb. 15, 2010

I really liked it, and it wasn't too hard even for someone with as little cooking experience as me. The sugar-butter topping in the last step is way too thick to "sprinkle" as it says, and that was after adding about another half cup of sugar. It turned out really well, though, and it is very interesting-looking, like the grand canyon. I would definitely make this again.

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Reviewer:

muffin_chief

Cooking Level: Beginning

Home Town: Neenah, Wisconsin, USA

Reviewed: Jun. 5, 2009

My mother was famous for her butterkuchen, and had to bring it to many family functions. When we asked her for the recipe, she said she couldn't tell us because she just mixed until it looked right. I think we have the recipe now. The only difference is my mother would add chopped walnut to the topping

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Reviewer:

mackdaddy

Reviewed: Oct. 18, 2008

Wonderful cake! Brought it to an family Oktoberfest and it was a hit. Hubby said it's better than Cinnabon.

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Reviewer:

DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 16, 2008

We threw out about a half pan of this. Fresh from the oven it was pretty good, but it didn't keep well and made too much for us. It's easy to make however, and worth a try.

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