Prep 20 mins
Cook 30 mins
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
- 2⁄3 cup butter or 2⁄3 cup margarine or 2⁄3 cup half-and-half
- 1 cup sugar
- 1 1⁄2 teaspoons almond extract
- 1 egg, beaten (reserve 1 tsp)
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- sliced almonds, for garnish (optional)
- In medium bowl, mix together butter, sugar and almond extract.
- Add beaten egg except for 1 teaspoon.
- Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
- Put dough in greased 9 inch pie plate.
- Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
- Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
- Bake at 350°F for 25-30 minutes or until done (firm to the touch).
- This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!
This is the best Boterkoek recipe! I was so excited to find it on the site. It turns out perfectly every time. I added it to my Christmas baking and put green and red sugar crystals on top. It turned out very pretty and festive. Thank you so much for a great recipe.
I made this for a Dutch friend and brought it to work! It was such a big hit!!! I used only 1/2 tsp almond extract and added coconut pecan frosting on the top just to make it a little different :) This recipe literally takes less than 20 minutes to prepare and tastes soooo good!!!
Taste is good but not the boterkoek we use to make in bakery shop in school Back in holland. Though this was many years ago and I've been in the usa for several years now, the taste of boterkoek and many other dutch foods still lays fresh in my mouth and mind. Next time ill leave out the almond extract and use little mote butter. Its not called butter cake for no reason.