Buttermilk Sugar Cake (German)

This German Buttermilk Sugar Cake is very much on the sweet side as it is using sugar and a special one called "Kandis" suga, a rock sugar that comes in coarse pieces. This kandis sugar, when heated, changes the colour to brown which which gives it a caramel taste. Using this sugar will add a caramel taste to the cake. Can also be used in tea, grog or mulled wine.

all-purpose flour, unbleached (600 g)
sugar (200 g)
kandis sugar (coarse brown sugar or rock sugar) (200 g)
1 (0.3 oz) pkg vanilla sugar
1.5 (0.75 oz) pkgs baking powder
4 eggs
buttermilk (400 mL)
heavy cream (400 mL)

Combine in a bowl all-purpose flour, unbleached with 100g sugar, 100 g Kandis, Vanilla sugar, salt and baking powder. Mix well.

Add eggs and buttermilk, mix until you get a smooth dough.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a deep baking tray (1.5" deep, size 12x15"), dust with flour or layer with parchment paper.

Pour dough into the tray. Mix remaining sugar with Kandis and spread evenly over the dough.

Bake for about 30 minutes.

Whip heavy cream until firm or use it while cake is still hot. Remove from oven and spread heavy cream evenly over the hot cake. Let cool off.
Cut cake into pieces.

If you like serve with some semi whipped heavy cream spiced with cinnamon.

Makes 25 pieces.

Cook's Notes: If you like a smaller cake use a 10" spring form and use 50 percent less ingredients. Bake it in a preheated oven for 40 minutes and after removal add 200 mL heavy cream on top. Let cool off on a cooling rack in the form. With a long knife cur carefully around the edges, then release from the form.