Zimt Nusskuchen (Cinnamon Nut Cake) |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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This is a wonderful cake and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Bienenstich (Beesting Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Ingredients:
2 tablespoons melted butter |
1/4 cup sugar |
1/2 teaspoon cinnamon |
1/2 cup almonds, finely chopped |
3 1/2 cups all-purpose flour |
2 1/4 teaspoons active dry yeast (equivalents are posted at the end of the recipe) |
1 cup milk |
1/2 cup butter |
1/4 cup sugar |
1 teaspoon salt |
1 egg |
1 cup confectioners' sugar |
1 teaspoon hot water |
2 tablespoons butter |
Directions:
1. Rich Yeast Dough:.
2. In large mixer bowl, combine 2 cups of the flour and the yeast.
3. Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
4. Add to dry mixture in mixer bowl; add egg.
5. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
6. By hand, stir in enough of the remaining flour to make a stiff dough.
7. Place dough in a greased bowl, turning once to grease surface.
8. Cover; let rise in warm place until double, about 1-1/2 hours.
9. Turn out on lightly floured surface.
10. Divide in half and form each part into a ball.
11. Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)Bienenstich (Bee Sting Cake) II recommended. Or freeze for another time.
12. Roll the dough on a lightly floured surface to a 12x12 square.
13. Brush with the melted butter.
14. Sprinkle on the sugar and cinnamon and then top with the almonds.
15. Fold one side over to within 1/2 inch of opposite side.
16. Press the edges together and place on a greased baking sheet.
17. Cover with plastic wrap, and let rise in a warm place until almost double.
18. Bake at 375°F for 12 – 15 minutes or until golden brown.
19. Cool.
20. Frost with the icing.
21. Icing:.
22. Cream together sugar & butter and then add the water. Keep stirring until it’s completely combined and smooth. Spread over the cake.
23. Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
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