Description

In a world filled with elaborate, frosting-laden desserts, some simpler pleasures can often be overlooked. Dutch Butter Cake, or boterkoek as it's known in the Netherlands, is one such treat that deserves more attention. This traditional Dutch dessert is a delightful fusion of a shortbread and a cake, boasting a buttery richness that melts in your mouth. With nearly equal parts butter and flour, the cake’s texture is uniquely tender yet slightly crumbly, making it an irresistible treat that pairs perfectly with a cup of coffee or tea. The cake's signature feature is its crosshatched pattern on top, achieved by brushing with egg white and scoring the surface with a fork before baking. The result is a golden, slightly crisp top that gives way to a soft, flavorful interior infused with the delicate aromas of orange zest and vanilla.

Dutch Butter Cake is more than just a dessert; it's a taste of Dutch tradition. While traditionally baked in a specialized butter cake pan, it can easily be made in a modern springform or cake pan. Whether you're looking to impress guests with a simple yet elegant dessert or just want to indulge in a slice of nostalgia, Dutch Butter Cake is the perfect choice. Its subtle sweetness, combined with the rich flavors of butter, orange zest, and vanilla, make it a versatile treat that can be enjoyed year-round.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon fine salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons orange zest
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 large egg white, lightly beaten

Preparation Method

1. Preheat the oven to 350°F and grease a 9-inch springform pan with baking spray, lining it with parchment paper.
2. In a bowl, mix all-purpose flour, fine salt, and ground nutmeg, then set aside.
3. In a large bowl, beat softened butter, granulated sugar, light brown sugar, and orange zest until smooth, scraping the bowl as needed.
4. Add an egg, egg yolk, and vanilla extract to the butter mixture, mixing until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a thick dough.
6. Press the dough evenly into the prepared springform pan and smooth the surface with plastic wrap.
7. Brush the top of the dough with beaten egg white and score a crosshatch pattern using a fork.
8. Bake in the preheated oven for 25 to 30 minutes until golden brown and a toothpick comes out clean.
9. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips and Conclusion

Bonus Tip:

For a variation on this classic recipe, consider adding lemon zest instead of orange zest for a different citrus flavor. You can also sprinkle a light dusting of powdered sugar over the cooled cake for a subtle sweetness that enhances its delicate flavor. If you prefer a more pronounced flavor, experiment with adding a pinch of cinnamon to the dry ingredients or a splash of almond extract to the dough.

Conclusion:

Dutch Butter Cake is a testament to the beauty of simplicity in baking. Its rich, buttery flavor, combined with the subtle sweetness of sugar and the aromatic hints of orange and vanilla, creates a dessert that is both comforting and indulgent. The cake's unique texture, part shortbread and part cake, offers a delightful contrast that keeps you coming back for more. Whether enjoyed as a mid-morning treat with coffee or as an elegant dessert after dinner, Dutch Butter Cake is sure to become a favorite in your baking repertoire. Its ease of preparation and the versatility of its flavors make it a dessert that you can return to time and time again, each time with the same satisfying results.