Butter Cake

Serves 12

Cake Ingredients:

2 Envelopes Active Dry Yeast
1/2 cup Water; Warm
3/4 cup Milk
1/2 cup Sugar
1 tsp. Salt
1/2 cup Butter
4 cups Flour; Sifted
Grated rind of 1 lemon
3 Eggs

Butter Topping Ingredients:

1/2 cup Butter
1 cup Sugar
1/2 tsp. Cinnamon
1/3 cup Blanched Almonds; Slivered

Sprinkle the yeast over warm water and gently stir to dissolve, set aside. Heat milk, sugar, salt and 1/2 cup butter together until the sugar is dissolved and the butter is melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in a large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Cover and let rise in warm place about 45 minutes.

Prepare Butter Topping by chopping butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in a preheated set at 375-F degrees for 30 minutes, or until top is golden and syrupy.

Variations: For Streuselkuchen, omit the lemon rind. Prepare the Butter Topping with 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds, and 1/2 cup butter. For Apfebutterkuchen, Place peeled, the sliced apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are optional.