The very awesome Sofie of The German Foodie worked with me to try and recreate a German recipe from my childhood. The “Hausfrau” (german for house woman), Frau Krauth, that lived in the apartment under my aunt always had a “Zuckerkuchen” (german for Sugar Cake) ready for me when I arrived for my summers in Germany. It was a heavenly cake – sort of a cross between a custard and a cheesecake. I can still almost taste it in my mouth when I think about it. Unfortunately, when I hit the internet searching for a recipe, I couldn’t find anything like it. I found many recipes entitled Sugar Cake, but nothing that was like Frau Krauth’s. When I found Sofie’s blog, I emailed her to see if she was familiar with this type of cake. It turns out that she is from the same area in Germany where my family lives. After a few email exchanges, Sofie put together a recipe for me. I modified it to fit my dietary needs. Here is the gluten-free, corn-free, soy-free, closest version of the famous Zuckerkuchen that we could come up with. ENJOY!
3/4 cup gluten free flour blend (I used King Arthur’s)
1/3 cup butter
1/3 cup sugar
1 knifetip corn-free baking powder (I used Gefen)
2 tsp guar gum
1 large container of sour cream (16 oz.)
3/4 Tablespoon Vanilla
1/8 cup tapioca starch
7/8 cup sugar
1/4 cup sugar
1/4 tablespoon cinnamon
Combine all ingredients for the crust into a mealy, cookie-like dough. Let it rest in the fridge for about 20 – 30 minutes to give the butter a chance to firm up.
Combine all ingredients for the topping, leave out the starch. Beat thoroughly until thick and creamy. Sift the starch on top. Put mixer on low speed and keep stirring until starch has been incorporated.
Preheat the oven to 350 F. In a greased 9″ springform, roll out (or just press into pan) the entire crust dough on the bottom, prick a few times w/ a fork. Pour the topping into the form and smooth out. Sprinkle the sugar/cinnamon mixture on top.
Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean.