Powered by
Dutch Butter Cake
Serves 8
5 mins prep
30 mins cook
35 mins total
Almond is the muse of this dense, buttery cake that is Dutch in origin and also goes by the name of boterkoek.
Congratulations!
Save $4 cashback on Ka-Me Oyster Sauce. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Ka-Me Oyster Sauce. Scan QR-code and claim coupon
Preheat the oven to 350°F. Line a 9-inch springform pan or cake pan with parchment. Grease lightly.
In a medium bowl with beaters or in the bowl of a stand mixer with a paddle attachment, beat the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
Remove one teaspoon of the beaten egg and set it aside. Pour the rest of the egg into the mixture, along with the almond extract and beat until incorporated.
Add the flour, baking powder and salt. Mix until incorporated.
Transfer the mixture to the pan, patting down with clean hands or a tamper.
Mix the remaining teaspoon of egg with a teaspoon of water, and brush on top of the cake. Sprinkle almonds around the outer edges (or however you’d like). Drag a fork on top in a criss-cross pattern (or however you’d like).
Bake for 25-30 minutes until golden. Remove from the oven and let cool almost completely before removing from the pan.