Dutch Butter Cake
Boterkoek is one of my favorite Dutch treats. It is a dense and heavy butter cake, perfect for winter cravings! In the Netherlands, you can find some in bakeries or at the supermarket all year long. It's a classic sweet and I'd say that it belongs to the family of brownies and blondies because of its soft and compact texture. The good news? It requires few basic ingredients. The bad news? The preparation method is easy and short, which means that I must refrain myself from baking it too often. And trust me, it is best to avoid it if you are on a diet!
On New Year’s Day I made this indulgent recipe from a famous Dutch blog: Laura’s Bakery. I adapted, translated and documented the steps below. You can use a round cake pan or a square / rectangular pan. A few bites will rapidly satisfy your sweet tooth so I would advise to cut it into small bars or squares.
Makes 1 tray (23 cm x 23 cm) or 1 regular cake (24 cm). Serves 15 - 18 bars.
- 250 g of flour
- 200 g of sugar
- 200 g of butter at room temperature + extra butter for the pan
- 8 g of vanilla sugar
- 1 egg
- 1 egg yolk
- A pinch of salt
- Optional: 1 tsp of vanilla extract, shaved almonds
1. Preheat oven to 180 °C and grease your cake pan with butter.
2. Beat the butter well. Then add the sugar and beat until light and fluffy.
3. Add the egg and salt, then beat until fully incorporated.
4. Add half of the flour and mix well. Add the remainder and mix.
5. Transfer the batter into the pan. Smoothen the surface with the back of a spoon. With a fork, lightly draw perpendicular lines across the cake. Brush with some egg wash.
6. Bake for 20-30 minutes, until the surface becomes golden brown.
7. Allow to cool and cut the cake into small bars.
- The mixture is stiff but will soften and melt once in the oven. If you prefer a moist cake, slightly reduce the baking time.
- For more taste, add some vanilla extract in the batter.
- Before baking, you can also top the cake with shaved almonds.