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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mackdaddy

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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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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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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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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

The recipe was well written; however, there is a flavor that I cannot place. I will look for another recipe. Thank you for sharing!

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Maibach98

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Reviewed: Feb. 4, 2008

Nice traditional German coffeecake. I thought there was too much dough for a 9x13 pan so I used a 10x15 and baked it for approx 20 min. I also cut the yeast in half; it still rose nicely in 45 min. Best eaten the day it's baked however we liked it just as well the 2nd day slightly warmed in the microwave. My German neighbor makes a lighter version of this on the days she bakes bread by using a piece of leftover white bread dough.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 2, 2008

This is very close to the coffee cake my grandma used to make. I loved how it made the house smell like butter and sugar .. yum! She poked holes in the top and put small bits of butter in the holes and then sprinkled the cinnamon sugar mixture on top, so that is what I did. This cake rose more than hers and I think her dough was a little sweeter, but this was very good!

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JakesMom311

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jun. 14, 2006

I have been making Butter Kuchen for many years, my german grandmother (nana) used to make it, the only difference between this and the Butter Kuchen I make is, I let it rise in a bowl covered with plastic wrap, then roll it out onto a big greased cookie sheet,cover,(let it rise again), put indentations in the top every 2 inches, then put butter in them, and then sprinkle with the whole top of the Butter Kuchen with sugar, & bake it at 350 deg. Butter Kuchen is absolutely fantastic !!!

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SweetCarol

Cooking Level: Intermediate

Living In: Rosamond, California, USA

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Reviewed: Jul. 3, 2005

This recipe is just what I was looking for, a not-to-sweet coffee cake that doesn't taste like baking powder. My husband, who doesn't like cake, really liked it. Thanks Janice!

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Apr. 10, 2005

Thanks Janice! A friend of the family had been bringing my family a German style coffee cake for several years. She recently passed away, and I've been searching for a recipe like hers. This was it! It will remain a tradition thanks to you!

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SANANTONIOROSE

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Reviewed: Dec. 12, 2002

Was a little time consuming, but aren't all good things? I had a couple of problems with the dough rising and being too large for the baking pan, which caused my cinnamon sugar topping to run off of the top and onto the bottom of the oven. Ooops. I think a little bit of cinnamon in the cake itself would be a great addition, but overall it was a great recipe. Thanks Janice!

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KRISTEN H

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Jan. 3, 2001

wonderful "old fahioned" cake. I am relocating to Germany and served it to friends who are relocating with us, It was a fun novelty and delicous too! A little time consuming but not hard.

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CBOLES

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Reviewed: Nov. 9, 2000

this is truly a great cake to enjoy with a good cup of coffee.Best eaten whilst still warm and has yummy buttery and sugar topping

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willy

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Reviewed: Jun. 6, 2000

Yummy. Hearty, rich, buttery coffee cake with almost a bread-like texture. Delicious. A little time-consuming because of the cooling and rising steps but not difficult at all.

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