Boterkoek (Dutch Butter Cake) Recipe

Boterkoek (Dutch Butter Cake) Recipe

De Molen Foxton


Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 16

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)

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

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.

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.

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