Dutch Butter Cake, called boterkoek in Dutch, is full of ingredients that we’re all familiar with. Traditionally, it’s baked in its own special boterkoekvorm (or butter cake pan), but modern springform pans or cake pans are used for this cake recipe.
After combining the flour, salt, and nutmeg in one bowl, beat the butter, sugars, and orange zest in another bowl. Here, I chose orange zest, but you can also use lemon zest as well.
Once beaten, add the egg, egg yolk, and vanilla until well combined.
Gradually add the dry ingredients. Once all mixed together, the batter will be very thick!
Spread the batter into the prepared pan. For an even surface, cover the dough with plastic wrap and smooth down the surface.
Brush on the egg white and then use a fork to draw a crosshatch pattern onto the surface.
This cake only needs twenty-five to thirty minutes in a hot oven before it’s done. Let the cake cool for several minutes before transferring it onto a serving platter.
Dutch Butter Cake has the fusion of several desserts all in one. Part tart, part shortbread, and part cake, the texture is crumbling, but tender, chewy, but melt-away delicate. The simple batter lets the flavors of the orange and vanilla shine through.
