I am tickled to be guest-posting for my friend Jessica at Oh Cake! today. A couple of months ago I was contacted by somebody seeking to reinvent a cake she remembered from her childhood. She called it a “Zuckerkuchen” or “sugar cake” but everything she was describing to me was decidedly more a “Schmandkuchen” or “sour cream cake”, or a cross between the two. Zuckerkuchen is really, really simple to make: a yeast-based dough, spread on a half-sheet baking pan, topped with cinnamon and sugar over butter or a layer of sour cream. That’s it. A Schmandkuchen is round and similar to Zuckerkuchen in that it is topped with cinnamon and sugar. The dough base can vary.
For the full recipe, head on over to Jessica’s and say “hi”!