Dutch Butter Cake

Also known as boterkoek, this delicious cake is actually made from a dough instead of a batter. But don’t let that scare you because it is surprisingly simple to make with common ingredients you probably already have on hand.

What you’ll need:

1 large egg, room temperature & beaten
1 cup (2 sticks) butter, softened to room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 cups all-purpose flour
1/4 teaspoon Kosher or sea salt
Sliced almonds

What You’ll Do:

Preheat oven to 350 degrees.
Lightly grease a 9 inch pie plate or tart pan* and cover bottom with parchment paper cut to size.
Using a mixer cream butter and sugar until light and fluffy.
Mix in vanilla and almond extracts.
Add flour and salt and mix until a thick crumbly dough forms.
Press dough into pan and brush with an egg wash.*
Sprinkle with sliced almonds and a little sugar.
Bake for 30 minutes or until the top is glossy and golden in color.
Allow cake to cool for 15 minutes before removing from pan or slicing and serving directly from the pie plate.

Serve alone or top with vanilla ice cream or whipped cream and fresh berries. The flavor is rich and buttery and absolutely delicious!

*I like using a tart pan with a removable bottom so the cake has that lovely decorative edging to it.

**You can just use another egg but why waste it? You can remove 1 tsp of the beaten egg called for in the recipe and mix it with 1 tsp of water and set it aside until you need to brush it over the cake before baking.