Zucker Kuchen (German Sugar Cake) Recipe

 

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!

 

Crust

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)

1 egg

2 tsp guar gum

 

Topping

1 large container of sour cream (16 oz.)

3/4 Tablespoon Vanilla

2 eggs

1/8 cup tapioca starch

7/8 cup sugar

 

Plus

1/4 cup sugar

1/4 tablespoon cinnamon