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Dutch Butter Cake

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Submitted by BayouBelles

Dutch butter cake (boterkoek) with almond extract, an egg wash glaze, and sliced almonds on top. A dense, buttery shortbread-style cake baked golden in a square pan.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Boterkoek is one of the simplest cakes in Dutch baking, and it’s almost impossible to mess up. The dough is essentially a butter-heavy shortbread spiked with almond extract, pressed into a pan, brushed with egg wash, and scattered with sliced almonds before baking to a deep golden brown.

The butter-to-flour ratio here is generous, which is exactly the point. This cake is supposed to be rich, dense, and crumbly, more like a thick cookie bar than a fluffy cake. Every bite should taste overwhelmingly of butter with that warm almond note running underneath.

The egg wash topping does two things: it gives the surface a glossy, lacquered sheen and helps the sliced almonds stick so they don’t slide off when you slice. Brush it on evenly and don’t skip the edges.

Kitchen Tips

  • Use soft, room-temperature butter. Cold butter won’t cream properly with the sugar and leaves the dough lumpy.
  • Press the dough evenly into the pan with damp fingers. It’s sticky and will cling to dry hands.
  • Don’t overbake. Pull it when the top is golden but the center still gives slightly when pressed. It firms up as it cools.
  • Cut into small squares or thin slices. This is very rich; a little goes a long way.

Variations

  • Add a tablespoon of finely grated lemon zest to the dough for a citrus-almond version.
  • Press candied ginger pieces into the top alongside the almonds for a spiced twist.
  • Sprinkle with coarse sugar crystals before baking for extra crunch on top.

Ingredients

158
CUP ML BUTTER
1 237
CUP ML SUGAR
1 5
TEASPOON ML ALMOND EXTRACT *
1 1
LARGE EACH EGG
beaten
1 ½ 355
½ 2.5
TEASPOON ML BAKING POWDER
Topping
1 1
LARGE EACH EGG
1 15
TABLESPOON ML MILK
1
X ALMONDS
sliced, to taste *

Directions

In bowl, cream butter and sugar.

Add almond extract; blend in egg.

Mix flour and baking powder; add to butter mixture.

Stir dough with fork until smooth.

Spread dough in greased 8 inch square cake pan.

TOPPING: In bowl, beat egg and milk; brush over dough.

Top with almonds.

Bake in 350℉ (180℃) F oven for 30 minutes or until golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 445 45% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 168mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 14% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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