German Butter Cake

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm milk with 1 tablespoon of sugar and the yeast. Stir gently and let it sit for about 10 minutes until foamy and activated.
2. Make the dough
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a soft dough forms, then knead for about 5-7 minutes until smooth and elastic.
3. First rise
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare the pan
   Grease a large baking sheet or a 9x13 inch baking pan. Punch down the risen dough and press it evenly into the prepared pan. Use your fingertips to make small indentations all over the surface of the dough.
5. Add the topping
   Press the cold butter cubes into the indentations of the dough. Sprinkle the sugar evenly over the top, followed by the sliced almonds and cinnamon.
6. Second rise
   Cover the pan and let the dough rise again for about 30 minutes until it looks puffy.
7. Bake the cake
   Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until the top is golden brown and the dough is cooked through. The butter should be bubbling and creating a caramelized surface.
8. Cool and serve
   Allow the cake to cool in the pan for about 10 minutes before cutting into squares. Serve warm or at room temperature. The cake is best enjoyed on the day it's made but can be stored in an airtight container for up to 2 days.