Boterkoek (Dutch Butter Cake)

4.8
(60)

Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!

30
30
30
30
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
16
Yield:
2 to 8 - inch round cakes

Ingredients

  • 1 cup butter, softened

  • 1 ½ cups white sugar

  • 2 eggs, beaten

  • 1 tablespoon almond extract

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 16 almond halves (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.

  2. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.

  3. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.

  4. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Nutrition Facts (per serving)

264 Calories
13g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 264
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 54mg 18%
Sodium 152mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 3g
Calcium 47mg 4%
Iron 1mg 6%
Potassium 42mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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