Today I am featuring Dutch boterkoek, which can roughly be translated as “butter cake”. It can be described as a dense, rich, buttery bar cookie, baked in a round tin, and cut into wedges after baking.
|Heute gibt es einen holländischen Boterkoek oder auch Butterkuchen. Man kann ihn als wundervoll buttrig und reichhaltig beschreiben, ein Kuchen, der in einer runden Backform gebacken wird und nach dem Backen in dreieckige Stücke geschnitten wird.|
Boterkoek is a traditional Dutch recipe, somewhat of a cross between a tart and shortbread. Since there is quite a bit of butter in the boterkoek and given just how key butter is to the flavor of this recipe, you should really try to use the best-quality and freshest butter you can find. This makes a wonderful afternoon or even mid-morning treat with a cup of your favorite tea or coffee (or hot chocolate) and it is also simple to make, making it the perfect recipe to prepare at the last minute if you have unexpected guests for example.
|Boterkoek ist ein traditionelles holländisches Rezept, ein Gebäck, das eine Mischung ist zwischen einer Tarte und Shortbread. Da der Boterkoek eine gute Menge Butter enthält und sich in dem Rezept eben alles um den Geschmack von Butter dreht, sollte man Wert darauf legen, eine wirklich gute und wohlschmeckende Butter zu benutzen. Den Boterkoek kann man selbstverständlich nicht nur zum Nachmittagstee oder Kaffee oder mit einer Tasse heißem Kakao geniessen, er schmeckt auch einfach wundervoll mal eben so zwischendurch. Da der Boterkoek so einfach und schnell zu backen ist, lässt er sich auch schnell und ohne große Vorbereitungen herstellen, auch wenn unerwartet Gäste kommen.|
The boterkoek is usually made in a special round boterkoek pan. The butter cake is then cut into wedges, leaving it somewhere between a cake and shortbread. But, because you are probably not likely to find one of these specialty baking pans at your kitchenware store, you can bake them in a regular round baking pan or springform pan and once the boterkoek has cooled, you can cut into it into wedges or small slices.
|Der Boterkoek wird normalerweise in einer speziellen Boterkoek Backform gebacken. Nach dem Backen wird der Kuchen in Stücke geschnitten, wobei die Konsistenz an Shortbread erinneren. Falls Sie, was wahrscheinlich ist, keine solche Backform haben, backen Sie den Boterkoek einfach in einer normalen Springform oder in einer anderen runden Backform. Eine Pie-Form tut es natürlich auch. Nachdem der Boterkoek ausgekühlt ist, kann man ihn in gleichmäßige Stücke schneiden.|
Dutch Butter Cake (Boterkoek)
Ingredients for the Cake
|Holländischer Butterkuchen (Boterkoek)|
Zutaten für den Kuchen
Preparartion of the Boterkoek
Boterkoek is a really simple recipe with surprisingly good results for something so easy – so go ahead and try this wonderful Dutch treat.
|Herstellung des Boterkoek
Boterkoek ist wahrlich einfach und relativ schnell in der Herstellung und es lohnt sich wirklich, diesen einmal auszuprobieren.
Butter cake?? Yes please!!! Sounds wonderful and looks so delicious!ReplyDelete
Butter cake is out of this world delicious and a breeze to bake - I am sure you would enjoy this Dutch treat as much as we alway do.Delete
Andrea doll, you have such a knack for cute settings.ReplyDelete
I love the Dutch-inspired setup. The porcelain clogs, windmill plates.
And the buttercake is lovely. I can't wait to try it. oxo
Colette, just having some fun with all those collected and beloved accessories - I always envisioin that my Dutch baked goods need some Dutch props, makes it even more fun.Delete
I know Butterkuchen but I never had a Dutch Butterkuchen before! This looks fantastic! You totally make me wanna eat my screen right now ;) Love the flavors you have here, hints of lemon, vanilla and almonds... Delicious!! Have a wonderful day too dear :)ReplyDelete
Amy, thank you so much - glad that you like this recipe. I am sure that you would enjoy nibbling on a wedge of the Dutch Boterkoek - it tastes wonderful and the texture is kind of melt in your mouth - certainly worth making more than once.Delete
Andrea - noch einmal ein fantastisches Rezept! Vielen Dank! I am pinning this so I can make it for my colleagues at work - as you know, they love a good cake. I will be using Beurre Président to make this, too! Bis später! ~ DavidReplyDelete
Oh - and I forgot to mention how incredibly beautiful the photos are, with all your dutch plates! LOVE it!Delete
David, I am sure that your colleagues at work will enjoy this cake - I just baked another one today, part of it is going to a bake sale tomoroow and the other part will be gifted to a dear friend tomorrow - it is always nice to have a bit of an audience or rather as many different taste testers as possible because I love to hear their opinions and I am happy to report that I have had only "raving reviews" for this lovely little cake/shortbread.Delete
G O R G E O U S Cake.ReplyDelete
Love the presentation and the little glass shoes on the plate!
Kim, thank you kindly - how nice to read that you enjoy my fun presentation!Delete
Since we were influenced by holland colonisation in Indonesia, we used to called the boterkoek as buetercakeReplyDelete
Well, the Dutch call it "boterkoek" - "boter" for butter and "koek" for "cake" - how interesting that there seems to be different versions of that word.Delete
Such a lovely butter cake, Andrea! Do you mind if I raid your linen/china cabinet? You have the most wonderful tableware!!!ReplyDelete
Liz, absolutely, I would not mind at all to share a few of my plates and cutlery and tableware - in fact if that were possible that would be quite nice!Delete
Andrea, I really love this. I lately realized that I don't have particular cake that I like (if someone asks me what kind of cakes I like) but I love all your desserts. Your cakes are similar to what I enjoy in Japan - not so heavily sweet and light. I enjoy coming here to see what you've been baking! :)ReplyDelete
Thank you so much, Nami, I take that as a huge compliment coming from you - you make my day when you tell me that we seem to share the same kind of taste when it comes to cakes - thanks for letting me know, my friend!Delete
I love simple cakes like this one Andrea, it looks delicious.ReplyDelete
Laura, more often than not, less is more and more delicious too. Glad that you like this simple Dutch buttery cake treat.Delete
Yes, please!! It sounds wonderful.ReplyDelete
Thank you, kindly - glad that the Dutch Butter Cake appeals to you.Delete
What a wonderful cake - vanilla, butter and almonds sound SO delicious! and as always such a beautiful presentationReplyDelete
Mary, thank you very much - this cake is fun to make again and again and again - a new found family favorite it seems.Delete
Andrea, I'm thinking that these would be quite addictive. One little sliver and then another and another and ............. Oh my, they look fabulous and I love that you can put them together so simply!ReplyDelete
Chris, simple cakes are simply the best!Delete
Simple and gorgeous! It´s like shortbread with egg, brilliant cake Andrea for lazy afternoons sipping coffee!ReplyDelete
Paula, nothing more delightful than a nice slice of cake and a cup of tea in the afternoon.Delete
This looks so delicious. I grew up on a small 'gentleman's farm'. We had a couple of cows that my brothers milked--they sold the milk and used the money for boy toys. We always had plenty of fresh cream, we had an old fashioned butter churn and made butter. It was magical to watch the butter appear after churning for what seemed like hours! It would be great to use just churned butter in this recipe!ReplyDelete
Cindy, oh I love that story thanks so much for sharing it! And I would love to try some of the farm fresh butter in this cake or slather it on a delicious slice of freshly baked bread! How wonderful! Thank you for all the wonderful comments - I really appreciate them!Delete