German baking

Hands down the best red currant cake out there - Träubleskuchen! The etymology of its name is very curious.  In Swabian, anything can – and will – be diminuted by adding the suffix -le to the noun. Thus a car – Auto – becomes an Autole, a little car, and a house – Haus – a Häusle, a small house. Red currants look a little bit like small grapes, … [Read more...]

Sandkuchen is a classic German coffee cake. It is called Sandkuchen (literally "sand cake") because of its color that reminds of sand. This cake is very easy to make and great for baking beginners. You can make it with or without a glaze. Any glaze is great for this cake or add some streusel too.     Ingredients: Dough 250 … [Read more...]

Pfitzauf  is  a traditional Swabian dish. The dough consists of eggs, milk, flour, butter and  sugar and will be baked either in special fire-proof ceramic forms or fire-proof ceramic cups or even coffee cups. The original Pfitzauf forms are higher than regular muffin forms. Because the dough will rise high over the baking cup while baking, the … [Read more...]

This German cherry cake recipe is called Kirschenmichel or Kirschenplotzer (literally translated as "cherry Michael" or "fallen cherries"). There are several different versions of it in Palatinate, mostly using leftover rolls that are soaked in milk. Kirschenplotzer tastes best fresh baked and still warm. Serve with whipped cream or/and vanilla ice … [Read more...]

The butter cake recipe, aka Butterkuchen or Zuckerkuchen, is a traditional German cake often served for afternoon coffee. Popular when covered with butter, almonds, and sugar. It can also be topped with streusel (see recipe below). Ingredients: Yeast Dough 1 package (1 Tbsp) active dry yeast ¼ cup lukewarm water 1 tsp sugar 1 cup milk … [Read more...]