Boterkoek Dutch Butter Cake Recipes

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OMA'S BOTERKOEK (DUTCH BUTTERCAKE)



Oma's Boterkoek (Dutch Buttercake) image

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! :)

Provided by Debra1113

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

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)

Steps:

  • 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!

Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2

BOTERKOEK (DUTCH BUTTER CAKE)



Boterkoek (Dutch Butter Cake) image

Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!

Provided by COOKS2MUCH

Categories     World Cuisine Recipes     European     Dutch

Time 50m

Yield 16

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g

BOTERKOEK (DUTCH BUTTER CAKE)



Boterkoek (Dutch Butter Cake) image

This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.

Provided by PanNan

Categories     Dessert

Time 1h

Yield 1 8inch butter cake

Number Of Ingredients 6

250 g all-purpose flour
125 g confectioners' sugar
225 g very cold hard butter
1/4 teaspoon salt
1 teaspoon vanilla
1 egg, lightly beaten

Steps:

  • Butter a 8" springform pan.
  • Pre-heat the oven to 350 degrees F.
  • Sift flour and sugar in a bowl.
  • Add butter, salt, and vanilla.
  • Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
  • Don't work too much.
  • It needs to stay cold.
  • (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
  • Brush the top with the egg.
  • Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
  • Cool in the pan, release the spring, and remove cake.
  • Serve in thin slices- it is rich!

Nutrition Facts : Calories 4155.2, Fat 189.2, SaturatedFat 116.9, Cholesterol 692.4, Sodium 1949, Carbohydrate 590.2, Fiber 6.8, Sugar 393.4, Protein 34

HOLLAND BOTERKOEK



Holland Boterkoek image

A decadent Dutch cake that's super easy to stir up and a perfect complement to a cup of tea or coffee. It's actually more like a soft cookie than a cake but definitely delicious nonetheless.

Provided by Allison

Categories     World Cuisine Recipes     European     Dutch

Time 50m

Yield 12

Number Of Ingredients 6

⅔ cup butter, softened
1 cup white sugar
1 ½ teaspoons almond extract
1 egg, beaten
1 ½ cups all-purpose flour
½ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
  • In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
  • Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 28.7 g, Cholesterol 42.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 6.6 g, Sodium 99.1 mg, Sugar 16.7 g

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Top Asked Questions

How do you make Dutch butter cake?
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households! 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.
What is a boterkoek cake?
This Boterkoek recipe (or butter cake) is a delicious and hearty Dutch cake. Full of delicious butter and topped with crunchy almond slivers, this unique and tasty dessert is perfect for the holidays or for any time you need a sweet pick-me-up!
How long does it take to eat Dutch butter cake in Amsterdam?
If you’d like to try this famous Dutch dessert in comfort of your own home, all it takes is about 30 minutes to transport you to a cafe in Amsterdam indulging in this authentic Dutch Boterkoek. The flavor and texture of this Dutch Butter Cake is honestly out of this world!!
What is the difference between shortbread and boterkoek?
A “short” dough is a very tender dough. This is also true of Shortbread Cookies. But the difference between shortbread and Boterkoek is the amount of sugar in the dough. My basic shortbread cookies have half the weight of sugar to butter. Dutch Butter Cake has as much sugar as it has butter.

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