Der Frankfurter Petzkuchen (Frankfurt Style Pinch Cake)

Trying out a Hessian cake for the first time. Or maybe it’s not the first time for this recipe because I actually tried this recipe a couple of months back but failed, because I used instant yeast instead of active ones. This time round, I used the active ones and the cake came out perfect. Just perfect.

I must say, it’s a really interesting cake recipe. It has a very unique texture between that of a cake and a bread. It’s fluffy, but not as spongy as a sponge cake; sweet but not as sweet and greasy as a butter cake; has a crunchy top as well. You will need to try this to know what I mean and how uniquely flavourful this cake is.

It is the perfect cake to bake for Christmas. Just what I need.


  • Milk: 1 cup, warmed
  • Butter (melted): 85g + 85g
  • Egg: 1
  • Active dry yeast: 15g (2 packets)
  • Plain flour: 450g
  • Sugar: 80g + 50g (to serve)
  • Salt: a pinch
  • Ground cinnamon: 1 tsp


  1. Combine milk, 85g melted butter, egg and yeast in a bowl. Leave to rise for 15min.
  2. Sift flour into mixing bowl.
  3. Make a hole in the center of the bowl. Add 80g sugar and salt into the hole.
  4. Add in yeast mixture. Work from center to outside of mixture, kneading to form it into a dough. Pat extra flour onto dough.
  5. Place dough in a warmed plastic container and cover with a lid. Place container in hot water and leave it to proof for 1 hr.
  6. Roll out dough onto greased baking tray. Cover with towel and leave to rise for 30min.
  7. Preheat oven at 200 degrees Celsius.
  8. Use thumb, index and middle fingers to create bumps on dough. Spoon remaining melted butter over dough evenly.
  9. Bake 20 – 25min till browned and crispy on the outside.
  10. Sprinkle with cinnamon and remaining sugar. Serve warm with tea.


1 cake (about 8 slices)

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