– Click here for this recipe in Dutch -> Boterkoek –
It’s my party and I can eat what I want to…
No wait a minute… TWO parties today because it’s my birthday ánd exactly two years ago today I married the most amazing man on earth.
But yet today is just an ordinary Wednesday. The older I get, the less I value my birthday. This year is also the first time that I’m not going to celebrate it.
Of course tonight we will be heading out for dinner -just the two of us- and maybe this afternoon I will treat myself to a cronut.
Or shall I bake another butter cake? 😉
The recipe that I give you today is one of my favorite recipes, and also the very first recipe I ever made. When I was a little girl I baked a Dutch butter cake regularly for my grandfather, who is just such a sweet tooth like me. Cookies, candy, pie or butter cake, nothing is safe with him around 😉
But since I no longer live in the Netherlands, he has to start baking a butter cake himself. Lucky for him, this is a very easy recipe! So ‘Bets’, I like to see a photo on WhatsApp of your first homemade butter cake soon!
To bake this butter cake I used a traditional Dutch butter cake form of 7.5 inch in diameter and 1 inch high. You can also use another form with similar measurements.
This traditional Dutch butter cake (yes, you heard that right... a BUTTER cake!) is one of my favorites to bake, ever since I was a little girl.
Ingredients
- 1 packed cup all purpose flour
- 6 oz soft butter, room temperature
- 1 cup light brown sugar
- 1 egg, beaten (divided)
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of standmixer, add the flour, soft butter, light brown sugar, 1 half of the beaten egg and salt. Use a flat beater to mix until combined.
- Transfer the dough to a lined round baking form and brush the other half of the egg on top.
- Bake the butter cake 25 – 30 minutes in the preheated oven, until golden brown. Let it cool in the form for a few minutes and then transfer the cake to a plate to cool more.
Notes
I used a traditional Butter cake form of 7.5 inch in diameter and 1 inch high. You can also use a similar form.
Enjoy!
Want to know what I made for my birthday last year? Check out this Dutch apple pie!
[…] Click here for this recipe in English -> Dutch butter cake […]
I made your Dutch butter cake and even though my family enjoyed it — it was a bit too rich for our stomachs. I think it needed more flour and perhaps baking powder and baking sida. I’m wondering with a little more flour like 1/2 cup and without baking powder or so perhaps it would make a great cookie. I thought I would try it again with the extra flour and roll it into small balls and make cookies
The name of the cake says it all, this is a very véry rich cake. This is the original recipe as it is, if you add more flour then it becomes a totally different cake. Adding baking soda only makes sense if you also add a sour (like yogurt or vinegar) or else it won’t work.
This is so interesting – I grew up on boterkoek too, though the versions I knew never used brown sugar and always included a little almond extract. I’m going to try your version! I love the variations I’ve seen; just made a version that replaces 25% of the flour with almond flour, which I also love. Adding lemon zest, a little vanilla, or not; sprinkling flaked almonds on top before baking – it’s hard go wrong with this recipe!
Hoi Ellen,
Vraag; Basterdsuiker ( Wit of Bruin ), hoe heet dit op zijn Amerikaans ? Weet niet goed waar ik naar moet zoeken. En Gember Siroop, gaat dat er niet in en hoe word dit verkocht ?
Hi Geke,
De suiker die je voor dit gebruikt is ‘light brown sugar’, dat komt overeen met basterdsuiker. Witte basterdsuiker is niet te koop, maar de light brown sugar wordt in ieder supermarkt verkocht. Donkere basterdsuiker is ook te koop, onder de naam ‘dark brown sugar’. In mijn recept gaat geen gembersiroop nee, dat heb ik nog nooit in een boterkoekrecept gezien.
groetjes!
3relaxation
extremely extremely rich. tastes exactly how youd expect from the ingredient list