Mother Earth Living

Bienerstuck: German Coffee Cake Recipe

8 servings SERVINGS


    German Coffee Cake

    • 1 (8 ounce/255 gram) portion Bundt Dough
    • 1⁄4 cup (2 ounces/56 grams) unsalted butter, melted
    • 1-1⁄2 cups (11.1 ounces/315 grams) Pastry Cream

    Honey Beehive Topping

    • 1⁄4 cup (2 ounces/56 grams) unsalted butter
    • 1⁄2 cup (4 ounces/113 grams) sugar
    • 1⁄4 cup (3 ounces/ 5 grams) honey
    • 1 1⁄2 cups (6 ounces/170 grams) sliced almonds or chopped walnuts, preferably toasted
    • 1⁄2 teaspoon ground cinnamon
    • 1⁄8 teaspoon nutmeg, preferably freshly ground

    Author George Greenstein has a gift for teaching home bakers to think, work and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets (Ten Speed Press, 2015), he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.


    Bienerstück, known as “beehive cake,” is a yeast-raised coffee cake topped with caramelized honey and nuts and filled with cream custard. This is a lovely German coffee cake, at one time very popular but unusual now. A delight to old-generation Europeans, it waits its turn to be discovered all over again. The name in the original German suggests “bee sting.” Perhaps it was its name that “done it in.”

    • Published on Apr 29, 2016
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