BOTERKOEK (DUTCH BUTTER CAKE)
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
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
BUTTER CAKE I
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 26 cupcakes or two 9-by-13-inch cake layers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
- For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
- Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
- For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
OMA'S BOTERKOEK (DUTCH BUTTERCAKE)
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
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
BUTTER CAKE
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g
More about "botercake butter cake recipes"
DUTCH BUTTERCAKE (BOTERKOEK) | LOVEFOODIES
From lovefoodies.com
4.6/5 (38)Total Time 35 minsCategory CakesCalories 378 per serving
- Add the beaten egg to the mixture but LEAVE a teaspoon or so in the bowl for glazing at the end. Combine egg with the mixture, and add the flour and baking powder. Combine until smooth.
- Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.
DUTCH BUTTER CAKE RECIPE - KEVIN & AMANDA
From kevinandamanda.com
5/5 (32)Total Time 40 minsCategory DessertCalories 102 per serving
- Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.
- Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares.
BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE®
From baking-sense.com
BEST EVER BUTTER CAKE - SWEETEST MENU
From sweetestmenu.com
BECHUSA AND NUTTY: PECAN BUTTER CAKE WITH WHITE CHOCOLATE - VOILA!
From newsrnd.com
NO BAKE PEANUT BUTTER ICEBOX CAKE - CAKE COOKING RECIPES
From cakecooking-recipes.blogspot.com
PEANUT BUTTER CAKE | YELLOWBLISSROAD.COM
From yellowblissroad.com
EASY BUTTER CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT AND CARDAMOM CAKE RECIPE | BON APPéTIT
From bonappetit.com
BOTERCAKE (BUTTER CAKE) RECIPES
From recipeso.net
BOTERCAKE (BUTTER CAKE) - YUM TASTE
From yumtaste.com
BOTERCAKE (BUTTER CAKE) – THE DELISH RECIPE
From thedelishrecipe.com
EASY LEMON COCONUT ALMOND CAKE | RECIPETIN EATS
From recipetineats.com
BOTERCAKE (BUTTER CAKE) | RECIPE | BUTTER CAKE, DUTCH …
From pinterest.com
BOTERCAKE (BUTTER CAKE) | RECIPESTY
From recipesty.com
BOTERCAKE (BUTTER CAKE) | RECIPE | DUTCH BUTTER CAKE, DUTCH RECIPES ...
From pinterest.com
25 RECIPES THAT START WITH A BOX OF CHOCOLATE CAKE MIX
From tasteofhome.com
DUTCH BUTTER CAKE (BOTERKOEK) - BAKE FROM SCRATCH
From bakefromscratch.com
GOOEY BUTTER CAKE | RECIPES | FERGUSFALLSJOURNAL.COM
From fergusfallsjournal.com
WWW.ALLRECIPES.COM
WHY A BUTTER KNIFE IS KEY FOR AN EXTRA FLAVORFUL POUND CAKE
From msn.com
11 TYPES OF CAKES TO SATISFY YOUR SWEET TOOTH | EPICURIOUS
From epicurious.com
BOTERCAKE (BUTTER CAKE) | RECIPE | RECIPES, DUTCH RECIPES
From pinterest.com
SUNDAY BRUNCH RECIPES ON INSTAGRAM: "@RIMMERSIMON'S LEMON …
From instagram.com
BOTERCAKE (BUTTER CAKE) | RECIPE | RECIPES, COOKIE RECIPES, DUTCH …
From pinterest.com
You'll also love