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Country Butter Cake

A yeast-based butter cake with cinnamon sugar topping
Print Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup sugar generous, 225g
  • 1 cup warm milk 250ml, 110°F/43°C
  • 3 pkgs active dry yeast
  • 4 cup all-purpose flour 450g
  • 1 pinch salt
  • 1 cup butter 225g
  • 1 egg
  • 1 tsp ground cinnamon

Method
 

  1. 1. Stir 1 teaspoon sugar into warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top.
  2. 2. Sift flour, 1/4 cup (50g) sugar and salt into a large bowl. Melt half the butter; cool slightly. Refrigerate remaining butter.
  3. 3. Lightly beat melted butter and egg into yeast mixture. Beat into flour mixture to make a dough.
  4. 4. On a floured surface, knead dough until smooth and elastic. Cover and let rise in a warm place 1 hour.
  5. 5. Grease two 13x9-inch (33x23-cm) cake pans.
  6. 6. Preheat oven to 425°F (220°C). Roll out dough to fit greased pans; place in pans.
  7. 7. Make small hollows in the surface of dough. Cut refrigerated butter into small pieces and place in hollows.
  8. 8. Mix remaining sugar with cinnamon; sprinkle over cakes.
  9. 9. Bake 25 minutes. Cool in pans then cut into slices.

Notes

This is a yeast-risen cake topped with butter pieces and cinnamon sugar. Makes two 13x9-inch cakes.

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