Boterkoek (Dutch Butter Cake)

Boterkoek (Dutch Butter Cake)

Boterkoek is a flat Dutch cake that's super buttery, moist, and full of sweet almond flavor from almond extract. This recipe makes two 8-inch cakes.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
264 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
Step 2
Whisk eggs in a small bowl; reserve about 1 tablespoon for brushing over dough. Whisk flour and baking powder together in another bowl.
Step 3
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in remaining beaten eggs, then stir in almond extract. Stir in flour mixture by hand using a sturdy spoon; dough will be stiff.
Step 4
Press 1/2 of the dough into each prepared pan. Press almond slices into dough, then brush reserved egg over top.
Step 5
Bake in the preheated oven until the top is golden brown, about 30 minutes. Let cool, then cut into wedges to serve.
Boterkoek (Dutch Butter Cake)
Boterkoek (Dutch Butter Cake)
Boterkoek (Dutch Butter Cake)
Boterkoek (Dutch Butter Cake)

Ingredients

  • 1 cup butter, softened
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 tablespoon almond extract
  • 2.5 cups all-purpose flour
  • 1.5 cups white sugar
  • 2 tablespoons thinly sliced almonds

Categories

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