Westphalian Coffee or Butter Cake No. 1

Ingredients

• 1500 gFlour
• 1000 gButter
• 487 gSugar
• 960 mlMilk
• 144 gYeast
• 3 pcsEgg
• 3 pcsEgg yolk
• 375 gCurrants
• 64 gSuccade
• 1 pcsLemon
• 2 tspCinnamon
• 125 gAlmond
• 1 tspBitter almond extract

Instructions

1. 1

   Prepare sponge and first rise

   • Mix half of the flour (750 g) in a large bowl.
   • Warm the milk (960 ml) to lukewarm (about 30–35 °C), mix with 3 whole eggs, 3 yolks and 48 g fresh yeast.
   • Stir the milk-egg-yeast mix into the flour to a smooth dough and let rise in a warm, draft-free place, covered, until doubled (about 45–60 minutes).
2. 2

   Make main dough

   • Add the remaining 750 g flour, 112 g sugar, 500 g soft butter, 1 tsp ground cinnamon (or mixed spice), the remaining 96 g fresh yeast, currants (375 g), candied peel (64 g) and grated lemon zest to the risen sponge.
   • Knead thoroughly until a smooth yeast dough forms.
   • Spread the dough evenly on a large baking sheet and let it rise again, covered, until noticeably increased (about 30–45 minutes).
3. 3

   Finish and bake

   • Melt the remaining butter (500 g) shortly before the second rise is complete.
   • Pour the melted butter evenly over the risen dough. Sprinkle the coarsely crushed almonds (125 g) and 375 g sugar with a little cinnamon evenly over the surface; add 1 tsp bitter almond extract to the almonds for the bitter-almond aroma.
   • Bake in a preheated oven at high heat. For modern ovens: 220 °C top/bottom heat (200 °C fan) for about 15–25 minutes until deep golden. The interior should remain soft.
   • Let cool briefly and serve the same day.