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Boterkoek

Shruthi
Boterkoek is a classic Dutch butter cake with a rich, dense texture.It is made with butter, sugar, flour, egg, and a touch of almond or vanilla.The dough is pressed into a shallow round baking pan.A traditional crisscross pattern decorates the golden surface.The finished cake has crisp edges and a soft, buttery center.Serve thin slices with coffee or tea for a delicious Dutch treat.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine dutch
Servings 4
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Topping

  • 1 tablespoon beaten egg
  • ¼ cup sliced almonds, optional

Instructions
 

Prepare the Oven

  • Preheat the oven to 350°F (175°C).
    Grease a 9-inch (23 cm) round shallow cake or pie pan.
    You can also line the bottom with parchment paper for easier removal.

Cream the Butter and Sugar

  • Place the softened butter and sugar in a large mixing bowl.
    Beat for approximately 2–3 minutes until smooth and creamy.
    Do not whip the mixture excessively; boterkoek should remain dense.

Add the Egg

  • Add one egg to the butter mixture.
    Reserve approximately one tablespoon of beaten egg for brushing the top.
    Mix until fully incorporated.

Add the Flavorings

  • Add the almond extract and vanilla extract.
    Mix well.
    The almond extract provides the characteristic fragrance often associated with Dutch butter cake.

Make the Dough

  • Gradually add the flour mixture to the butter mixture.
    Mix just until a soft, thick dough forms.
    Avoid overmixing.

Smooth the Surface

  • Smooth the top with the back of a spoon or spatula.
    Aim for an even thickness so the cake bakes uniformly.

Add the Egg Wash

  • Brush the reserved beaten egg gently over the surface.
    This produces the glossy golden finish associated with classic boterkoek

Add Almonds

  • If desired, arrange sliced almonds over the top.
    Press them very gently into the dough so they remain in place during baking.

Bake

  • Place the pan in the preheated oven.
    Bake for approximately 25–30 minutes.
    The top should be golden brown while the center remains slightly soft.

Slice

  • Cut the boterkoek into thin wedges.
    Because it is rich and buttery, smaller slices are usually sufficient

Serve

  • Serve at room temperature with coffee, tea, or a glass of milk.

Notes

  • Butter: Use good-quality unsalted butter for the best flavor.
  • Texture: Boterkoek should be dense and buttery rather than fluffy.
  • Almond: Almond extract gives a traditional flavor but can be replaced with vanilla.
  • Egg: Reserve some beaten egg for brushing the top.
  • Pan: A shallow round pan creates the classic shape.
  • Baking: The center should remain slightly soft when removed from the oven.
  • Cooling: The texture becomes firmer as the cake cools.
  • Serving: Thin slices are ideal because this is a very rich cake.

 

Keyword Boterkoek, Butter Cake,, Dutch Butter Cake, Dutch Cake Recipe, Pennsylvania Dutch dessert, Traditional Boterkoek