Original Menu Boterkoek (Dutch Butter Cake)

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Boterkoek (Dutch Butter Cake)

"Delicious, real Dutch butter cake. This cake is moist with a exquisite almond flavor - a favorite in most Dutch families!"

Ingredients :

1 cup butter, softened
1 half cups white sugar
2 eggs, crushed
1 tablespoon almond extract
2 1/2 cups all-cause flour
2 teaspoons baking powder
sixteen almond halves (non-obligatory)

Instructions :

Prep : 20M	Cook : 16M	Ready in : 50M

Preheat the oven to 350 levels F (a hundred seventy five levels C). Grease two eight inch spherical cake pans, or 9 inch pie plates.
In a massive bowl, use an electric powered mixer to overcome butter and sugar till mild and fluffy. Add eggs, reserving simply sufficient to sweep over the tops, about 1 tablespoon. Stir inside the almond extract. Combine the flour and baking powder; stir into the batter through hand the usage of a strong spoon. The dough will be stiff.
Press frivolously into the two organized pans. Press almond halves into the top wherein every slice could be. Brush the tops with a thin layer of the reserved egg.
Bake inside the preheated oven for approximately 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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