Dutch Butter Cake
Welcome, fellow food enthusiasts, to an extended exploration of the enchanting world of Dutch Butter Cake, also known as boterkoek. This seemingly uncomplicated dessert, steeped in history and beloved for its sheer deliciousness, promises to be a captivating experience for your taste buds and a fascinating journey for your mind.
Ingredients
- 2 1/4 cups 280 grams all-purpose flour
- 1 teaspoon 5 grams baking powder
- 1/2 teaspoon 2.5 grams salt
- 1 cup 2 sticks; 227 grams unsalted butter, softened
- 1 1/2 cups 300 grams granulated sugar
- 3 large eggs
- 1 teaspoon 5 ml vanilla extract
- 1/2 cup 120 ml milk
- 1/2 cup 100 grams chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, and beat until just combined. Stir in walnuts, if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before frosting.