Boterkoek is a popular almond flavored butter cake from Netherlands. Crispy edges and a crunchy top makes this unique and great teatime snack and a dessert.
For this month’s International Food Challenge, Saraswathi challenged us with some Dutch delicacies and I picked a bake that I can use for today’s bake-a-thon as well. I am ending this month’s bake-a-thon on a sweet note with a popular Dutch boterkoek.
What is Dutch Butter Cake?
Butter cake is a soft, buttery flat cake with crispy edges. It is one of the traditional cakes from Netherlands. Cake is flavored with almond extract and/or topped with almonds though some versions have either of these. Regardless, it is a scrumptious Dutch butter cake to indulge in.
Unlike regular cakes, Dutch butter cake batter is stiff, more like a dough and it needs to be pressed into a cake pan. When the cake is is baking, aroma of almond flavor fills the kitchen making it irresistible. Cake is a little on the sweeter side and is a treat specially sweeter lovers.
I read the cake tastes better the next but the cake is delicious that you may not have any leftovers for the next day. We finish most of the cake the same day and just to experiment, I saved a couple of slices for next day. We did not notice much of a difference, and Mr U thought it was softer the next day. This recipe is definitely a keep if one doesn’t mind the calories 🙂 Cake will make a nice snack or even a dessert. It is also a nice cake to take on road trips and picnics, and a great edible gift for the holidays.
Dutch Butter Cake ~ Boterkoek
- Mixing Bowl
- Whisk and/or Handheld Electric Mixer
- 8" Round Cake Pan
- 1 ¼ cup All-Purpose Flour
- 1 tsp. Baking Powder
- ½ cup ~ 1 stick Butter softened (I left it on the counter for 1 hour & cut it into small cubes)
- ¾ cup Granulated Sugar
- 1 egg beaten
- ½ tbsp. Almond Extract
- 8 Almond Halves or Sliced Almonds I used approximately 2 – 3 tbsp. blanched sliced almonds
- Preheat the oven to 350 F (175 C). Grease 8” round cake pan or 9” pie pan and keep aside.
- Take flour and baking powder in a bowl, mix and keep aside.
- In a large bowl, using an electric mixer beat together butter and sugar until light and fluffy. With my hand held mixer it took about 2-3 minutes. The softer the butter, sooner the sugar and butter mixture becomes creamy & fluffy.
- Reserve 1 – 1 ½ tsp. of beaten egg and add the rest to the butter mixture and mix.
- Add almond extract and mix.
- Reduce the mixer speed to low or fold setting and fold in the flour. I used an electric mixer to fold in the flour but a sturdy spoon can also be used. Cake batter will be stiff.
- Transfer batter to greased pan and press it evenly.
- Press almond halves or sprinkle sliced almonds on top of the cake batter. I used sliced almonds.
- Brush the top of the cake with beaten egg and bake in preheated oven for 28-30 minutes until the cake is golden brown. I baked for 29 minutes.
- Let the cake cool in the pan, slice the cake into wedges and serve.
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