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Dutch Butter Cake, Bake-a-thon, International Food Challenge

Dutch Butter Cake ~ Boterkoek

Boterkoek is a moist almond flavored butter cake with crisp edges. Sliced almond topping gives the cake a nice crunch.
Course Dessert, Snack
Cuisine Dutch
Prep Time 10 minutes
Cook Time 0 minutes
Bake Time 30 minutes
Total Time 40 minutes
Servings 8 Slices
Author Usha Rao


  • 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.