2/3 c Butter 1 c Sugar 1 ts Almond extract 1 Egg, beaten 1 1/2 c All purpose flour 1/2 ts Baking powder TOPPING: 1 Egg 1 tb Milk sliced almonds 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 350F oven for 30 minutes or until golden brown. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Arya tries her hand at a Traditional Dutch Butter Cake to connect with her Dutch heritage
Dutch Butter Cake (Boterkoek)
Here's my recipe for Dutch Butter Cake (Boterkoen) optimized for gooey texture. Contains large amounts of butter so eat at your own risk ;) Delicious smell, delicious taste!
Ingredients:
375g flour (3 cups) 340g butter at room temperature (1.5 cups) 1 egg 270g sugar (1.33 cups) .25 teaspoon salt 1 teaspoon vanilla oil (or equivalent amount of vanilla sugar)
Bake at 170 degrees Celsius for 30-40 minutes (~338 Fahrenheit)
Inspired by a recipe from Rutger Bakt. With music by Matt Legroulx (creative commons license)