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
How To make Dutch Butter Cake's Videos
Dutch Vanilla Butter Cake (Boterkoek)! Simple, soft and fluffy!
This is a traditional recipe for BOTERKOEK (dutch butter cake). It is warm, gooey, soft and fluffy: ALL IN ONE BITE! I am so glad to be able to share this recipe with you! I am not lying when I say this is one of my favourite cake recipes! A simple vanilla cake is so YUM and this requires no baking power / soda at all. The result: a fudgy, gooey cake that is to die for! It is a must try so I hope you get cooking!! Let me know if you like it! Take care everyone :) and get cooking!!
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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)
Dutch Butter Cake (Boterkoek) - Baking with Only Sugar, Flour, Butter, Salt, and Eggs
3/4 c (150g) sugar 10 oz (283g) butter, softened 2 c (280g) AP flour 1/2 tsp fine salt butter and sugar to prep the pan 1 egg yolk
1. Cream the butter and sugar together on medium speed until light and fluffy (roughly 4-5 minutes). 2. Add the flour and salt and mix just until the dough comes together. 3. Wrap dough in plastic wrap and refrigerate for 1 hour. 4. Prep a 9 inch round cake pan by brushing with softened butter, lining the pan with a circle of parchment paper, brushing again with butter, and coating with sugar. 5. Once 1 hour is up, press the dough into the cake pan and smooth the top. 6. Brush with the egg yolk and refrigerate for another 30 minutes. 7. After 30 minutes, brush the top with egg yolk one more time and create a criss-cross pattern across the top with a fork. 8. Bake at 400F for 20 minutes or until golden brown.
Dutch Butter Cake (Boterkoek) with Almonds
#ad I'm so excited to partner with Nielsen-Massey Vanillas to bring you this delicious recipe for Dutch Butter Cake (aka Boterkoek). It's a dense, cookie-like cake, with the most addictive chewy edges, similar to shortbread in that it uses LOTS of butter. This version makes two cakes, so you can keep one and give the other away. It's flavored with both almond extract AND vanilla extract and uses salted butter for simple but perfect salty-sweet, buttery flavor.
GET THE RECIPE: #BakeToShare #NielsenMasseyInspires