Sometimes the simplest things are the best and this German sugar cake has a sweet sugar atop a yeasted “cake” underneath. It’s a traditional treat in many places in Germany in part because you can adapt it to suit any taste.

Since the dough is minimally flavored you can jazz it up with some lemon or orange zest, or add some anise extract to the dough. Even though it’s called a cake the dough is much more like bread dough than what we call cakes in the US. But, that doesn’t change the fact that this is the quintessential sweet treat in many areas of Germany. In some places it’s called “joy-and-sorrow-cake” since it’s served at both weddings and funerals. It’s sometimes also called “butterkuchen” for the generous heaps of butter on top and plenty of butter in the dough, too.

The base layer is a simple yeast dough that’s enriched with milk. After you’ve let it rise twice then you press it into a 9″x13″ pan.

The topping is a rich mixture of sugar and butter which is placed over the characteristic holes that you poke in the dough before the topping is applied. To add some more flavor you can add cinnamon or other spices to the sugar if you like.

For a change of color on top I added a dash of sugar in the raw after the topping went on. You can also use regular sugar or for a less sweet option leave this extra sugar out entirely. Some folks like to sprinkle sliced almonds on top, too.

However you make this cake your own it will be delicious, comforting, and an uncomplicated love-at-first-bite dessert. It’s the perfect cake to just make you feel good. Plus the texture is firmer than American cakes, so you can hold it with your hands, no plate required.