I was reminded about this recipe when I got a surprise batch in the mail from my cousin last December. My Aunt Viki (and my go-to cooking expert) has been making this butter cake for as long as I can remember. She originally got the recipe for “Dutch Almond Coffee Cake” from a local magazine from Amherst, NH. But whether you call it butter cake, coffee cake, or Boterkoek (its Dutch name), this delicious almond-flavored dessert is like nothing you’ve ever had. It’s dense and chewy like a cookie, and it’s like a softer shortbread. It reminds me of marzipan in flavor, and you bake and slice it like a cake. And the best part? This recipe yields TWO cakes, which means you can keep one for yourself and share the other! Plus, because it’s really more like a cookie than a cake, you can even stick it in the mail to send to your friends and family for the holidays because it holds up so well.
The key ingredients
This Dutch Butter Cake is simple, so it’s important to use high-quality ingredients to get the best flavor possible. Here’s what I recommend. First, use high-quality salted butter. Yes, salted! I use Irish butter. I know it may sound blasphemous to some bakers who normally use unsalted butter, but I think salted butter adds a delicious, slight savory flavor that complements the sweetness from the sugar and the earthy richness of the vanilla and almond flavors. Speaking of the vanilla and almond, use high-quality extracts. I used both almond extract AND vanilla extract for this recipe. Other than the butter and extracts, you’ll need an egg and an egg yolk, sliced almonds, flour, and sugar. That’s it! And since this recipe yields two cakes, I always keep one and give the other away or bring to a holiday party. When I bake to share, I always use the best ingredients I can find, so using Nielsen-Massey extracts enabled me to really step up my baking game with this cake!
Tips and Tricks for making Dutch Butter Cake (Boterkoek)
This cake is easy, easy, easy. WAY easier than scooping out individual cookies, and more forgiving than traditional cakes. Here are some tips and tricks for success.
Use an electric mixer– either handheld or standing. The dough is thick and is difficult to stir by hand. Once you’re done mixing, scrape the sides of the bowl with a spatula down and use a butter knife, or other knife, to cut the dough roughly in half. This will ensure you can easily divide it into two equal portions. Press the batter into the cake pans with your hands– since it’s so thick, it’s difficult to “spread.” If it sticks to your hands, get them slightly wet with water, which will help the dough not stick as much! Once you’ve sprinkled the almonds on top, use your hands to press the almonds into the surface. This will ensure they stick and don’t fall off as much, and if they get coated in the egg yolk mixture, great! They’ll have a shiny, toasty surface on top. Finally, allow the cakes to COMPLETELY COOL in the pans. This will make removing it a piece of cake (hah), as well as make them easier to slice.
Help! I don’t have 8-inch cake pans!
I recommend using 8-inch cake pans. Why? The cakes will be the perfect thickness, which means the texture will be chewy and moist, and they won’t crumble apart as easily as if they are thinner. And the triangles are so cute! That said, there are some alternatives.
How to store and/or freeze the butter cake for later
This butter cake holds up extremely well at room temperature in an airtight container for about three days. You can also refrigerate it for longer- it will last about a week in the fridge in an airtight container and is delicious cold! To freeze the cake, you have two options. Both will last about three months in the freezer.
Other easy dessert recipes
Easy Meyer Lemon Bars Norwegian Butter Cookies Easy Baklava Easy Apple Crisp Fresh Ginger Date Cookies
I love baking this Dutch Butter Cake all year long – its perfect for company, easier to make than cookies, and is great at the holidays as well. I love making it with my kids – they love to sprinkle the almonds on top! My family loves digging into this Dutch Butter Cake while decorating our Christmas tree, after eating tortilla soup. Our yearly tradition. Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
