Butterkuchen

Have you ever heard of this German butter cake? I just recently discovered it and wow, what a treat! It is moist and buttery, melting in your mouth as you savor every last bite. I would best describe it as a buttery coffee cake. It is topped with almonds and craisins for an extra special twist. Pour your self a cup of coffee and enjoy this unique treat. Let's get baking!

Ingredients:

• 1 cup raw milk

• 1/4 cup coconut sugar

• 2 and 1/2 tsp active dry yeast

• 1/4 cup butter, softened

• 1 egg

• 1 tsp salt

• 3 and 1/4 cup all purpose flour (regular or einkorn works)

• 1/2 tsp almond extract (optional)

• For topping:

• 1/2 cup butter,

• 1/2 cup coconut sugar

• 1/2 cup all purpose flour

• 1 tsp cinnamon

• sliced almonds

• craisins

Directions:

1. Mix 1/2 cup of warm milk (~100 F) with the yeast. Set aside for 5 min.

2. Using your stand mixer with the paddle attachment, combine the flour, salt and sugar. Add in the yeast mixture, remaining 1/2 cup of milk and the egg. Then add the softened butter. Mix to combine. Switch to the dough hook and knead for 5 min.

3. Form the dough into a ball and place into a buttered or oiled bowl. Cover with a towel and let rise for 1 hour.

4. Lay out a sheet of parchment paper. Turn the dough onto the paper and roll into a large rectangle that will fit your baking sheet. Place the parchment with dough onto the baking sheet. Prick a few times with a fork. Cover with the towel and let rise for 30 min.

5. Preheat the oven to 350 F.

6. Prepare the topping by cutting the butter into the sugar, flour and cinnamon.

7. Use your fingers to gently dent the dough many times. Spread the topping onto the dough, making sure to put topping in each dent. Sprinkle the almonds and craisins on top. Bake for 20-25 min. until golden. Enjoy!