German Butterkuchen

Ingredients

1/2 cup plus
1 teaspoon sugar
1 teaspoon salt
1/4 cup shortening
1 cup Roberts Milk, scalded
1 1/2 packages active dry yeast
1/4 cup warm water
2 Roberts Eggs
3 1/4 cups flour, sifted

Butter Topping
1/2 cup Roberts Butter
1 cup sugar
1/2 teaspoon cinnamon
1/3 cup chopped almonds

Preparation

Combine 1/2 cup sugar, salt, shortening and scalded milk; cool to lukewarm. Soften yeast with remaining sugar in warm water; add to cooled milk mixture. Beat together eggs and 1 cup flour; add remaining flour alternately with milk and yeast mixture, mixing well after each addition. Pour mixture into a buttered 9 x 13 x 2 inch baking pan, spreading dough evenly. Cover and allow to rise in a warm place for 45 minutes. Sprinkle with Butter Topping.

Butter Topping
Cut butter into sugar and cinnamon until well-mixed; spread evenly over dough. Sprinkle chopped almonds over all. Bake at 375° for 25 to 30 minutes, or until lightly browned.

Yield: 10 to 12 servings