Dutch Butter Cake (Boterkoek) with Almonds
User Reviews
4.8
Dutch Butter Cake (Boterkoek) with Almonds
Description
The Dutch Butter Cake combines softened salted butter with sugar until fluffy, then incorporates eggs and almond and vanilla extracts for aroma and depth. Flour is folded in to create a thick dough that is pressed into cake pans, then topped with slivered almonds for texture. An egg yolk and water mixture is brushed on top to give a shiny finish and enhance browning. The cake is scored before baking to allow easy serving and even cooking.
This cake is dense with a soft crumb, crossing the line between a cookie and cake in texture. The almonds contribute a nutty contrast to the rich buttery base. It is commonly served in wedges or bars and works well alongside coffee or tea.
For best results, use salted butter or add a bit of salt if unsalted butter is used. Cake pans may be greased unless nonstick pans are used. The cake can be frozen whole or in slices, well wrapped to maintain freshness. Almond extract may be omitted for a nut-free version, as can the almond topping.
Ingredients
- 1/2 lb. butter softened to room temperature (2 sticks, salted
- 1.5 cups sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 egg yolk
- 2 tablespoons water
- 1/2 cup almonds or slivered, sliced
Instructions
- Preheat your oven to 350 degrees F.
- Cream together the 1/2 lb. salted butter and 1.5 cups sugar until fluffy with an electric mixer on high speed for about 1 minute.
- Add the 1 large egg and mix on high speed for about another minute.
- Add the 1 teaspoon vanilla extract and 1 teaspoon almond extract and mix until combined.
- Add the 2 cups all-purpose flour and mix until combined. The dough will be thick and sticky. Use a spatula to scrape down the sides of the bowl to place all the dough in the center of the bowl. Use a butter knife to cut down the center of the dough, to divide into two equal portions.
- Mix together the 2 tablespoons water and the 1 egg yolk with a fork until smooth. Set aside.
- Place the 2 dough portions in two 8-inch cake pans (see notes about greasing). Press down with your hands, or using an offset spatula, to flatten and smooth out the dough as best you can, filling the bottom of the cake pan all the way to the edges. If the dough is sticky, try getting your hands a little wet with water and then pressing it in.
- Brush the tops of each cake with the egg yolk mixture. I recommend brushing each of them 2-3 times, allowing the egg to be absorbed into the top layer while you alternate back and forth, using all or almost all of the yolk mixture.
- Sprinkle the top of each cake with the 1/2 cup sliced almonds (1/4 cup for each cake). Press the almonds down gently, so they are in a single layer and are adhered to the top of the cake. It's OK, and actually a good thing, if the egg yolk mixture gets on top of the almonds.
- Bake at 350 degrees F for 30-40 minutes, or until deeply golden on the edges and slightly golden all across the top.
- For best results, cool in pan for at least 45 minutes (do cool for at LEAST 10 minutes or so, so it doesn't fall apart when you take it out). Remove and cut each cake into 12-16 wedges, depending on how big you want them. Store in an airtight container at room temperature for 4-5 days, or in the fridge for 7-10 days.
Notes
- If using unsalted butter, add 1/4 teaspoon kosher salt with the sugar for balanced flavor.
- 9-inch pans can substitute 8-inch ones but yield a thinner cake that may crumble more easily.
- Nonstick pans do not require greasing; other pans benefit from lightly buttering to prevent sticking.
- The almond extract and topping can be omitted for a nut-free variation.
- Score the top with fork tines before brushing egg wash to help portion and texture.
- Freeze the whole cake wrapped tightly or freeze slices individually on a sheet before bagging; it freezes well up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32slices
Amount Per Serving
Calories 12974 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 129.74kcal | 6% |
| Carbohydrates | 15.77g | 5% |
| Protein | 1.49g | 3% |
| Fat | 6.94g | 11% |
| Saturated Fat | 3.81g | 19% |
| Cholesterol | 26.46mg | 9% |
| Sodium | 53.16mg | 2% |
| Potassium | 23.85mg | 1% |
| Fiber | 0.42g | 2% |
| Sugar | 9.49g | 19% |
| Vitamin A | 192.65IU | 4% |
| Calcium | 8.82mg | 1% |
| Iron | 0.46mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
