Christina's German Butterkuchen

from my mom

Cake

1 C milk
1/2 C sugar
1 tsp salt
1/4 C butter
1 TBSP + 1 1/2 tsp yeast
1 tsp sugar
1/4 C lukewarm water
2 eggs
3 1/4 C flour
1/3 C slivered almonds

Topping

3/4 C sugar
1 tsp cinnamon
6 TBSP cold butter

Scald milk. Add 1/2 C sugar, salt and butter and cool to lukewarm.

Stir together yeast and 1 tsp sugar. Add water and dissolve. Stir into COOLED milk mixture.

Beat eggs with 1 C flour. Add rest of flour alternately with milk/yeast mixture, mixing well after each addition.

Grease 9x13 pan. Spread batter evenly in it. Set it warm place to rise 45 minutes.

Meanwhile, mix together sugar and cinnamon for topping. Cut in butter until the mixture resembles fine crumbs.

When cake has risen, sprinkle butter topping evenly over it. Bake at 375 for 30 minutes or until lightly browned. Cool and serve.