Dutch Butter Cake

snackonmeat

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In a world full of glamorous, frosting-heavy desserts, the simple elegance of this Dutch Butter Cake is a reminder that some classics never go out of style. This traditional Dutch snacking cake is a perfect blend of buttery shortbread and tender cake, with nearly equal amounts of butter and flour by weight. Its signature feature? A beautiful crosshatched top brushed with an egg wash, giving it a unique, golden appearance.

Yield: Serves 8-10
Prep Time: 18 minutes
Cook Time: 25 minutes

Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon fine salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • ¼ cup packed light brown sugar
  • 2 teaspoons orange zest
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 large egg white, lightly beaten

Instructions

  1. Preheat your oven to 350°F. Grease a 9-inch springform pan with baking spray, then line the bottom and sides with parchment paper. Set aside.
  2. In a bowl, whisk together the flour, salt, and nutmeg. Set this dry mixture aside.
  3. In another bowl, beat the softened butter, granulated sugar, light brown sugar, and orange zest together until smooth and well combined (about 3-4 minutes), scraping down the sides of the bowl as needed.
  4. Add the egg and egg yolk to the butter mixture, beating until fully incorporated, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be thick.
  6. Press the dough evenly into the prepared pan. To smooth the surface, place a piece of plastic wrap over the dough and gently press it to spread it evenly. Discard the plastic wrap after use.
  7. Brush the top of the dough with the lightly beaten egg white. Using a fork, create a crosshatch pattern on the surface.
  8. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  9. Let the cake rest in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Enjoy a slice of this rich, buttery Dutch Butter Cake with your coffee or as an afternoon treat!