Dutch Butter Cake (Boterkoek) with Almonds
Somewhere between a shortbread cookie and a cake is this buttery Dutch treat. Perfect for a simple dessert or an afternoon treat
Ingredients
- 1/2 lb salted butter, at room temperature
- 1 1/2 cups sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 2 cups flour
- 1 tsp baking powder
- 1 large egg
- 2 tbs water
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Butter sides and bottom of a 9 inch cake pan. Set aside
- In a large mixing bowl, cream together butter and sugar until fluffy. Add egg and extracts mixing until combined.
- Add flour and baking powder and mix until combined. Mixture will be thick–like cookie dough
- Place dough in prepared pan and pat down until it evenly fills the pan.
- Combine second egg and water to make an egg wash. Brush the top of the cake generously. Sprinkle with almonds. Press almonds gently to adhere to cake and brush with more of the egg wash.
- Bake at 350 degrees for 30-40 minutes. Edges will be golden and top slightly golden.
- Place pan on wire rack and cool for at least 30 minutes. Remove cake and let cool completely. Store in airtight container at room temperature for 3-4 days or wrap and freeze.
Notes
- Adapted from Bowl of Delicious
- If using unsalted butter, add 1/4 tsp salt along with flour
- This cake freezes very well either frozen whole or cut into slices.