Dutch Boterkoek Butter Cake with Almond Slices
A rich, dense Dutch butter cake with a crisp golden crust and tender crumb, topped with toasted almond slices for a nutty finish. This classic treat is special for its simple, buttery flavor and elegant presentation.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup sliced almonds for topping
- 1 tbsp granulated sugar for sprinkling on top
Notes
Storage: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 5 days. For longer storage, freeze for up to 2 months. Make-Ahead: The dough can be prepared and pressed into the pan up to 24 hours in advance; cover and refrigerate until ready to bake. Variations: Substitute 1/4 cup of the flour with almond flour for a nuttier flavor, or add 1/2 teaspoon of cinnamon to the dough for a spiced twist. Serving Suggestion: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.