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"A yeasted German-style coffee cake with a cinnamon sugar topping."
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2 h servings 207 cals
Serving size has been adjusted!
Original recipe yields 24 servings (1 9x13-inch cake)


  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
  2. In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  3. In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

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Read all reviews 24
  1. 27 Ratings

Most helpful positive review

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 w...

Most helpful critical review


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Least positive

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 w...

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

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.

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 o...

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.

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!

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

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 r...

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.