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German Butter Cake (a la Gloria Tietjen) Recipe

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This recipe for German Butter Cake (a la Gloria Tietjen), by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Courtney Coleman
Added: Monday, October 20, 2008


1 yeast cake
1/4 cup lukewarm water
1/4 lb butter, softened
1/4cup sugar
1 egg
1/2 tsp. vanilla
1/2 cup milk, warmed
2 1/2 cups flour
1 tsp. salt

For the topping:
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon

1/4 lb. butter

Soften the yeast in the water. In a large bowl cream the butter, sugar, vanilla, egg. Add the milk, yeast, salt and flour and beat well until dough is nice to handle. Place in a greased bouwl, cover, and put in a warm place to rise intil doubled in bulk (1 hour). Then pat is down to release the air bubbles, spread it on a greased jelly roll pan (15" x 10 1/2" x 1") and let rise again for 30 minutes. Mix first 3 topping ingredients and sprinkle on top, then dot with remaining butter cut into slices. Bake at 375 for 15-25 minutes or until brown.

Personal Notes:
Personal Notes:
Gloria Tietjen (Mark Tietjen's Mother) was well known for her skill in the kitchen and around the oven. This cake was a special favorite at Schneider's Flowers, anytime of the year!




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