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Dutch Butter Cake

Dutch Butter Cake

This classic dutch boterkoek is a dense, tender butter cake with a crisp golden top and rich shortbread-like crumb. A touch of almond extract and sliced almonds give it a fragrant bakery-style finish.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 8

Ingredients

  • 1 cup unsalted butter (softened, plus more for the pan)
  • 0.25 cup sliced almonds
  • 1 cup granulated sugar
  • 1 tsp almond extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 0.25 tsp fine salt
  • 1 large egg (beaten)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 10 minutes so the heat is even before baking.
  2. Butter a 9-inch round cake pan or 9-inch springform pan, then line the bottom with parchment paper and butter the parchment so the dense cake releases cleanly after cooling.
  3. Add 1 cup softened unsalted butter and 1 cup granulated sugar to a large mixing bowl, then beat with a hand mixer on medium speed for 2 to 3 minutes until the mixture looks pale, creamy, and slightly fluffy.
  4. Add about 2 tbsp of the beaten large egg to a small bowl and reserve it for glazing, then add the remaining beaten egg and 1 tsp almond extract to the butter mixture and beat on medium-low speed for 30 to 45 seconds until smooth.
  5. Whisk 2 cups all-purpose flour and 0.25 tsp fine salt together in a separate medium bowl for 20 seconds to evenly distribute the salt.
  6. Add the flour mixture to the butter mixture and mix with a sturdy spatula or the mixer on low speed for 45 to 60 seconds, stopping as soon as a thick, soft dough forms and no dry flour remains.
  7. Transfer the dough to the prepared 9-inch pan and press it into an even layer with a lightly buttered spatula or damp fingertips, smoothing the top all the way to the edges.
  8. Brush the reserved beaten egg evenly over the surface with a pastry brush, then sprinkle 0.25 cup sliced almonds across the top in an even layer.
  9. Bake the cake in the 350°F (175°C) oven for 28 to 32 minutes, until the top is glossy deep golden brown, the edges are lightly browned, and the center is set and reads about 200°F (93°C) on an instant-read thermometer.
  10. Set the pan on a wire rack and cool the cake in the pan for 20 minutes, until it firms enough to slice without crumbling.
  11. Run a thin knife around the edge of the pan, unmold the cake if using a springform pan or lift it out with the parchment if using a cake pan, and cool on the wire rack for at least 20 more minutes before cutting into 8 wedges.
  12. Serve the Dutch butter cake at room temperature, when the texture is dense, tender, and sliceable with a crisp almond-studded top.

Nutrition (per serving)

  • Calories: 444
  • Protein: 5 g
  • Fat: 26 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Sugar: 25 g
  • Sodium: 86 mg

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