Dutch Butter Cake (Boterkoek)
Dutch Butter Cake, also called Boterkoek, is a traditional Dutch dessert with a tender texture that is not quite a cake but not quite a cookie, with a rich butter and almond flavor.
Equipment
- 9" springform pan or 9" cake pan
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, beaten (reserve 1 teaspoon of beaten egg for brushing on top)
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, cream the 1 cup unsalted butter, softened and 1 cup granulated sugar with a mixer until very light, about 3 minutes.
- Add in 1 egg, beaten (reserve 1 teaspoon of beaten egg for brushing on top).
- Add in 2 teaspoons pure almond extract, 1 teaspoon pure vanilla extract, followed by 3/4 teaspoon salt.
- Add in 2 cups all-purpose flour, mix until just combined.
- Press batter into greased 9" springform pan or 9" cake pan.
- Brush the top with the reserved beaten egg; decorate top of cake by making lines with a fork.
- Bake @ 325°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan about 15 minutes, then run knife around edges. Loosen edge of springform pan if using and remove. If using a cake pan, allow to sit another 10 minutes before inverting to wire rack to cool completely. Slice once completely cooled.
Notes
- Cream the butter and sugar for the entire 3 minutes, or the cake will be flat
- Citrus zest can be added in place of the extracts, if desired
- Store in an airtight container for up to 72 hours
- Makes 12 large slices or 16 smaller slices
Nutrition
Serving: 1large sliceCalories: 279kcalCarbohydrates: 33gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 148mgPotassium: 29mgFiber: 1gSugar: 17gVitamin A: 474IUCalcium: 8mgIron: 1mg
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