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German Butter Cake

Margaret Dineen Prendergast

  • 1 C butter
  • 2 C sugar
  • 4 eggs, separated
  • 1 C milk
  • 3Cflour
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 4 tbsp sugar
  • 2 tsp cinnamon

Cream butter and sugar. Add egg yolks. Alternate milk and dry ingredients, except 4 tbsp sugar and 2 tsp cinnamon.

In a separate bowl, whip egg whites until frothy, then fold into batter. Combine remaining sugar and cinnamon.

Sprinkle 1/3 of cinnamon/sugar on the bottom of a well greased bundt pan. Pour half of the batter in pan. Top with 1/3 of the cinnamon/sugar. Pour remaining batter in pan and top with remaining cinnamon/sugar. Bake at 350 for 1 hour.

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