Boterkoek dutch butter cake my FAVORITE FAVORITE thing

Lisa Lehmann

Posted on October 08 2014

My favorite things come in many shapes and sizes. But one that smells good and tastes amazing…that's a favorite-favorite thing!

This amazing treat is a recipe that has been in my family for years. Simple. Decadent. Delicious. Like oh-my-word-make-me-stop-eating-slice-after-slice delicious. Word of warning…IF you over indulge, the butter just might kill you. No. Seriously. Worst heart burn ever. But yet…still worth it.

My heritage is Dutch. And the Dutch are good for a few things. Solid work ethic. Immaculate homes and gardens. And we know how to eat….well. This rich, dense butter cake….boterkoek is easy to make and will guarantee new friends in your life…that is if you can bring yourself to share!
The ingredients are uber simple. A few versions exist…my family opts for almond extract instead of vanilla - because duh…almond! But if it's not your thing…vanilla will do. I will walk you through the E A S Y steps..but there is a printable link here and at the bottom of the recipe!

One more word of warning. Maybe pop in a beach body video while you're waiting for it to bake. You're gonna need to burn some extra calories today. Consider yourself warned!
Your ingredients: 4 cups of flour (I use a white/whole wheat blend) -- 2 eggs -- 1-1/2 cups of butter…oh yeah baby! 1-1/2 tsp of almond extract -- 2 cups of sugar -- pinch of salt.
Mix the butter and sugar until it's light and fluffy.
Beat the eggs then add them to the sugar mix - save a little tiny bit of the egg - add the almond extract and blend thoroughly.
Here is where you HAVE TO resist licking the beaters…or maybe that's just me. But just look at those grains of sugar that taste like almond mixed in the butter. YUM!
Add the salt to the flour and pour into the sugar bliss…and mix. You can use a mixer or do it by hand…it will look a bit crumbly…it's ok! Spoon mixture into 2 GREASED pie dishes…dividing evenly.
Then pat down flat with your clean hands…emphasis on the clean not so much on the flat.
Use the leftover beaten egg to wash over the top of the cakes…you can use the brush to flatten out any hand flattening imperfections!
Then place in your preheated 350˚ oven and bake for about 30 minutes. Ahhh the smell is just divine! I recommend letting it cool for a few minutes…if you can…then cut into wedges and indulge!
Here is the printable version of the recipe. Now shoo. Go! Make it. You have to. Really. Not kidding. Are you still reading? Maybe you're waiting on your printer.
Still here?
Ok, come back and tell me what you think. I girl loves her comments you know!

love and hugs and butter,
lisa

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