Introduction

Most popular American cakes, in their ingredients and method of preparation, belong to the class known in Germany as Rührkuchen, literally, “beaten cake.” In old cookbooks these cakes are also called Napfkuchen or Topfkuchen, meaning that they are made in one bowl. Rührkuchen cakes are simple to make, substantial and satisfying. They travel to the office without crumbling or provide a delightful accompaniment for afternoon coffee.

There are two basic types: Einfache Rührkuchen or butter cake, in which baking powder is usually the leavening agent; and Sandkuchen or “sand cake,” a rich, light cake, in some versions identical to pound cake. The lightness of this cake depends largely on how much air is beaten into the batter.