A Sweet Slice of History
This cake comes from a place called the Netherlands. People there call it “Boterkoek.” It means “butter cake.” And it is full of butter! It is a simple, old recipe. Grandmothers have baked it for generations.
I first tried it in a little coffee shop. It was so rich and delicious. I knew I had to learn how to make it myself. Now I share it with you. What is a treat from your family’s past?
Why Simple Ingredients Shine
Look at that ingredient list. There is nothing fancy there. Just flour, sugar, eggs, and lots of butter. When you use good, simple things, each flavor gets to be the star. This matters because cooking doesn’t need to be complicated to be wonderful.
The orange zest is my little secret. It makes the whole kitchen smell sunny. Doesn’t that smell amazing? It shows how one small change can make a big difference. *Fun fact: The nutmeg in this recipe was once worth its weight in gold!*
The Joy of Pressing Dough
You do not need a rolling pin for this cake. You just press the dough into the pan with your hands. I love this part. It feels like playing with clay. It reminds me of making mud pies as a child.
I still laugh at that. My grandson always wants to help with this step. His little hands press it down so seriously. Getting your hands in the dough connects you to your food. Do you like recipes where you use your hands?
A Little Egg White Magic
Brushing the top with egg white seems like a small step. But do not skip it! It gives the cake a beautiful, shiny top. Then you drag a fork across it to make a pattern.
This crosshatch design is the classic look. It makes the cake look special and professional. This matters because we eat with our eyes first. Taking that extra moment shows you care. What is your favorite way to make a simple dish look pretty?
Patience is a Warm Cake
The hardest part is waiting for it to cool. It will smell so good. You will want to eat it right away. But let it sit on the wire rack. A warm cake can fall apart when you cut it.
Waiting makes the texture just right. It becomes firm and sliceable. This is a good lesson for all of us, I think. The best things are worth a little patience. Slice it with a sharp knife for the cleanest pieces.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ¾ cups | |
| Unsalted butter | 1 ½ cups | softened |
| Granulated sugar | 1 ¼ cups | |
| Fine salt | 1 teaspoon | |
| Light brown sugar | ¼ cup | packed |
| Large egg | 1 | room temperature, plus 1 additional yolk |
| Vanilla extract | 1 ½ teaspoons | |
| Orange zest | 2 teaspoons | |
| Ground nutmeg | ¼ teaspoon | |
| Large egg white | 1 | lightly beaten, for brushing |
My Dutch Butter Cake, A Sweet Little Secret
Hello, my dear! Let’s bake my special Dutch Butter Cake. It is a simple, crumbly treat. I learned it from a lovely baker in Amsterdam. The smell in your kitchen will be wonderful. It is rich, buttery, and just a little bit sweet. Perfect with a glass of milk. Are you ready? Let’s begin.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon orange zest
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 egg white, lightly beaten (for topping)
Instructions
Step 1: First, turn your oven to 350°F. Get your 9-inch springform pan ready. Spray it and line it with parchment paper. This little step saves so much trouble later. I once forgot the paper. What a sticky mess that was! Now I never skip it.
Step 2: Grab a medium bowl. Put in your flour, salt, and nutmeg. Just whisk it all together. This makes sure every bite has flavor. Set this bowl aside for a moment. We will come back to it soon.
Step 3: Now for the fun part! In a big bowl, mix the soft butter and both sugars. Add the orange zest, too. Use your mixer until it’s pale and fluffy. This takes about 3 or 4 minutes. (A hard-learned tip: make sure your butter is soft, not melted. It makes all the difference!). Doesn’t that smell amazing already?
Step 4: Crack in the whole egg and the extra egg yolk. Mix them in well. Then add the vanilla extract. This makes the cake taste so warm and cozy. It reminds me of my own grandma’s kitchen.
Step 5: Remember your flour bowl? Add it to the butter mixture in a few parts. Stir just until the flour disappears. You will have a thick, lovely dough. What’s your favorite smell when you’re baking? Share below!
Step 6: Press the dough into your prepared pan. Press it down firmly and evenly. For a super smooth top, use a trick. Lay plastic wrap on the dough and press. Then peel it off. No sticky fingers!
Step 7: Brush the top with the beaten egg white. This gives it a beautiful shine. Then, take a fork and drag it across to make a pattern. I like a simple criss-cross. It looks so pretty.
Step 8: Bake for 25 to 30 minutes. It will become a deep, golden brown. To check, poke a toothpick in the center. If it comes out clean, it’s done! I still watch it like a hawk near the end.
Step 9: Let the cake cool in the pan for 5 minutes. Then, carefully take it out. Let it cool completely on a rack. This waiting is the hardest part, I think!
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Yield: 10 servings
Category: Dessert, Snack
Three Tasty Twists to Try
This cake is wonderful as it is. But sometimes, it’s fun to change things up. Here are a few ideas I love to play with. They are all simple and delicious.
Lemon Sunshine: Swap the orange zest for lemon zest. It makes the cake taste so bright and fresh.
Chocolate Chip Hug: Stir in a handful of mini chocolate chips with the flour. Who can say no to a little chocolate?
Almond Crunch: Sprinkle sliced almonds on top right after you brush with the egg white. They get so toasty and nice.
Which one would you try first? Comment below!
Serving Your Sweet Creation
Now, how should we enjoy our cake? I love it just plain with a hot drink. But you can dress it up, too. Try a dusting of powdered sugar on top. It looks like a light snowfall. A spoonful of fresh berries on the side is also lovely.
For a drink, a cold glass of milk is the classic choice. It cuts through the richness perfectly. For the grown-ups, a hot cup of coffee with cream is just right. The bitter coffee and sweet cake are a dream together. Which would you choose tonight?
Keeping Your Butter Cake Fresh
This cake stays yummy for days. Let it cool completely first. Then wrap it tightly in plastic wrap.
It will be happy on the counter for three days. For longer storage, the freezer is your friend. Wrap slices well and freeze them for up to three months.
I once gave a whole cake to my neighbor, Frank. He froze it slice by slice. He told me it was a lovely treat for weeks.
Simple Fixes for Common Hiccups
Sometimes the dough feels too crumbly. This often means your butter was not soft enough. Let it sit out for an hour before you start.
I remember when my cake turned out too hard. I had pressed the dough down too firmly. A gentle press is all you need for a tender cake.
If the top browns too fast, tent it with foil. This prevents burning while the middle finishes cooking. Getting the texture right builds your cooking confidence.
A perfect bake means a wonderful buttery flavor in every bite. That is the real goal of this simple recipe. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. The result will be just as tasty.
Q: Can I make it ahead? A: Absolutely. The dough chills well. You can make it a day before baking.
Q: What if I don’t have an orange? A: A teaspoon of vanilla can replace the zest. It will still be delicious.
Q: Can I make a smaller cake? A: You can halve the recipe. Use a smaller pan and watch the baking time.
Q: Any other tips? A: A pinch of cardamom is a nice change from nutmeg. *Fun fact: This cake is called ‘Boterkoek’ in the Netherlands.* Which tip will you try first?
Share Your Kitchen Creations
I hope you love making this cake as much as I do. It is a little piece of my kitchen I share with you.
I would be so happy to see your results. Please share a picture of your beautiful creation. Have you tried this recipe? Tag us on Pinterest!
Your stories and photos make my day. Thank you for baking with me today.
Happy cooking! —Olivia Hartwell.
Dutch Butter Cake Meat Snack Recipe
Description
A rich and classic Dutch treat, this butter cake features a dense, buttery dough with a hint of orange zest and a decorative crosshatch top.
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with baking spray and lining the bottom and sides with parchment paper.
- Combine the all-purpose flour, salt, and ground nutmeg in a medium bowl. Whisk to blend and set the mixture aside.
- In a separate, large bowl, use an electric mixer to cream the softened butter, granulated sugar, light brown sugar, and orange zest. Beat for 3-4 minutes until the mixture is pale and fluffy, remembering to scrape down the bowl’s sides periodically.
- Mix in the whole egg and the additional egg yolk until fully blended. Then, stir in the vanilla extract.
- Add the reserved dry ingredients to the wet mixture in several additions, stirring just until a thick dough forms and no streaks of flour remain.
- Transfer the dough to the prepared pan. Press it down firmly and evenly across the base. For a perfectly smooth top, lay a sheet of plastic wrap directly on the dough and use it to press and spread the surface evenly before discarding it.
- Gently brush the entire top of the dough with the lightly beaten egg white. Then, drag the tines of a fork across the surface to create a decorative crosshatch pattern.
- Bake for 25 to 30 minutes, until the cake is a deep golden color and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in its pan for 5 minutes. After this brief rest, carefully remove it from the pan and let it cool completely on a wire rack.
Notes
- For best results, ensure all ingredients are at room temperature before you begin. This cake is delicious on its own or served with a dollop of whipped cream.
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