Today I am featuring a 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.
In summertime, the Butter Cake is even more delicious paired with a handful of seasonal summer fruit such as red currants. The taste of the good-quality butter together with the sweet almonds is unbeatable in combination with the delightfully tart red currants.
|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.
Im Sommer schmeckt dieser Butterkuchen sensationell, wenn man ihn zusammen mit roten Johannisbeeren genießt. Der Geschmack der guten Butter zusammen mit den süßen Mandeln ist ein wahres Gedicht in Kombination mit den wunderbar säuerlichen roten Johannisbeeren.
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.
|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.|
The Boterkoek makes a wonderful afternoon or even mid-morning treat with a cup of your favorite tea, coffee or hot chocolate.
Since the preparation of the cake is straightforward and utterly uncomplicted to say the least, it is certainly the perfect recipe to prepare at the last minute if you have unexpected guests for example.
|Den Boterkoek kann man selbstverständlich nicht nur zum Nachmittagstee, Kaffee oder heißem Kakao genießen, er schmeckt auch einfach wundervoll mal eben so zwischendurch.
Da das Rezept für den Boterkoek recht unkompliziert ist, lässt er sich auch mal schnell und ohne große Vorbereitungen herstellen, wenn zum Beispiel unerwartet Gäste kommen.
The boterkoek is usually made in a special round boterkoek baking 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 the Boterkoek in a regular round baking pan or springform pan.
Once the boterkoek has cooled, and you have taken it out of the pan, 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 einfach in Stücke geschnitten. Falls man keine spezielle Boterkoek Backform in seinem Backformen-Fundus hat, backt man den Kuchen 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 dann aus der Form nehmen und in gleichgroße Stücke schneiden.
Dutch Butter Cake (Boterkoek)
Ingredients for the Cake
|Holländischer Butterkuchen (Boterkoek)|
Zutaten für den Kuchen
Boterkoek is a really simple recipe with surprisingly good results for something so easy – so go ahead and try this wonderful Dutch treat.
And as I already mentioned above, in summertime, the Butter Cake is even more delicious paired with a handful of seasonal summer fruit such as red currants
|Boterkoek ist wahrlich einfach und relativ schnell in der Herstellung und es lohnt sich wirklich, diesen wunderbaren Kuchen einmal auszuprobieren.
Und, wie ich schon erwähnt habe, schmeckt der Butterkuchen im Sommer geradezu sensationell, wenn man ihn zusammen mit roten Johannisbeeren genießt.
Hi Andrea, what a lovely little cake, the sliced almonds on top is really pretty and I suspect it will give the cake a slight crunch. very nice!ReplyDelete
Cheri, a slight crunch is right but not too much - you do taste the good butter, the vanilla and a delightful hint of cinnamon and the sweet almonds with the slightest crunch - we love this cake. Easy, delicious yet elegant enough to serve it to guests!Delete
I love almonds Andrea, this cake looks delicious. Perfect with fresh summer berries. Laura@Baking in PyjamasReplyDelete
Dear Laura, so very nice to hear from you! How have you been? This cake is just perfect with those summer fruits, especially the wonderfully tart red currants are nice with this buttery treat of a cake.Delete
Oh, but I can see how this one absolutely depends on good butter. There are so many terrific ones now to choose from in our markets herein Los Angeles - lots of "artisanal" (that word is wearing thin!) butters from nearby dairies and many imports from Ireland, Britain and France. I bet the almonds lend a pleasing crunch. This is my kind of treat.ReplyDelete
I apologize for my very extended absence from the scene. A car accident, surgery and physical therapy have combined to rob me of time spent blogging, cooking and web surfing. Add to that a move out of our home of twenty-three years , and I do mean OUT, as in lock, stock and barrel. This, in preparation for a remodel of aforementioned domicile. We are now in a rental, literally swimming among boxes. What an ordeal! I don't mean to complain, but as you can imagine, this has been a lot to take in. The icing on the cake was a wait of over three weeks for internet service hook-up during which time I actually became accustomed to life without the net. The truth is that the time spent away from my computer no doubt sped my healing from the accident and surgery. I am doing a bit better now, and I am dipping my toes in the proverbial water with a visit to your site. Now I want this cake! I hope all is well with you and yours, and I hope you are having a magnificent summer.
Dear Adri, I knew that something was wrong - I kept looking at your FB page as well as your blog and I just knew that you would not stop blogging just like that - a serious reason was obvious - now I am just relieved to hear that you are feeling better and recovering well! I missed your posts dearly! Please, do take it slow to begin with and take all the time necessary to get back on your feet as well as fell comfortable in your new home! I feel honored that you took the time to visit my blog and leave such a kind and thoughtful comment!Delete
Hugs and kisses and tons of get well soon wishes!
I Adore the details.
for example, those tiny white flowers upon this creation.
Dear Kim, those tiny white flowers are the last of the elderflowers that I could find anywhere - they are eatable and I just adore these very aromatic and elegant flowers. Alas, the season has come to an end and I will have to make due with my elderflower cordial stashed away in my cupboards.Delete
Thank you for your fabulous comment!
This cake sounds wonderful, and what a lovely presentation! Hope you had a wonderful weekend, Andrea.ReplyDelete
Beth, yes, thank you, the weekend was rather hot (a heatwave of sorts), so we were trying to stay cool with visits to the swimming pool and consuming rather large amounts of ice cream.Delete
Such a wonderful looking cake deserves to be pinned for future baking:D Love that photo of the red currents!ReplyDelete
Jeannie, that´s nice - thank you!Delete
this rich,nutty cake with butter and paired with red currants is a winner....it is real tough to get red currants here...but will be making this cake for enjoying a perfect tea-time,thanks :-)ReplyDelete
Kumar, absolutely, this cake can be served with all sorts of fruits and/or berries. I made another one late this afternoon and served it with fresh nectarines and pink vineyard peaches.Delete
tea time i love to have 2 slices pleaseReplyDelete
Candy, absolutely - this is a perfect cake for teatime! Thank you for stopping by!Delete
Oh, my! This sounds so unbelievably good - my favorite kind of cake! Like the Kumars, currents are hard to find here, but since I first saw this recipe, I have been dreaming of raspberries on top. Butter + Mandeln = Himmel! Ich wünsche dich eine wunderbare Woche! ~ DavidReplyDelete
David, yes, raspberries are wonderful with this cake - maybe with a slight dollop of softly whipped vanilla cream?! I sometimes mix some crème fraîche with whipping cream and homemade vanilla sugar, then whip it all together ever so slightly - sehr lecker! You might enjoy that as well - we seem to share the same tastes, dear friend!Delete
Ganz liebe Grüße an euch beide,
Oh my goodness Andrea! These photographs are positively sensational! I very much wish I had this recipe last fall field hockey season for my daughters college after game tailgates as we have a player on the team from Holland. I'm certain this would have gone over spectacularly well! Would love to give it a try and deliver it along when the team comes to town in late September!ReplyDelete
Dear Peggy, now that sounds wonderful - as I mentioned above, I just served another one this afternoon and we loved it it fresh nectarines and pink vineyard peaches - delicious too. Thank you so much for your kind words!Delete
This is beautiful and how can you go wrong with lots of good butter?! Great photos Andrea, I feel like I could just reach into my computer and snitch a little piece. Oh how I wish!ReplyDelete
Dear Chris, absolutely right - if you use great butter, the cake will be wonderful. I have tried many different kinds and they all do work well my my favorite treat, but once in a while when I get a chance to go to my favorite farm shop, I buy farm fresh butter - that´s when I think it tastes even a bit better.Delete
I do so love butter cake and this one looks so beautiful and perfect.ReplyDelete
Dear Trishie, thank you very much - butter cake is the best "make-on-the-spot" dessert and it is even better when served with some lovely fruit.Delete
Oh, I looooooooove a good boterkoek ♥ Too bad it's so unhealthy.ReplyDelete
Veggies and Vanilla, so nice to hear from you. How is life treating you? Are you still living and stuying in Middleburg (NL)? Well, hopefully I managed to bake an authentic enough version of the Dutch Boterkoek - and yes, it has some butter but that is the reason why I always serve it with fresh fruit or berries, varying with the seasons. That way, you can take a nice little slice and lots of fruit - just as we do with British shortbread.Delete
Veel liefs! Andrea
Absolutely stunning pictures with red currant.. yes i completely agree, a good quality butter is essential for a great end product in baking :)ReplyDelete
Deepti, thank you very much - nothing beats the taste of good-quality butter - so true.Delete
Butter cake with almonds & currants! What's not to love?ReplyDelete
Another fab post, my friend. Hope your week is going well. xo
Colette, a nice little cake - perfect for summertime baking! Thank you for stopping by!Delete
This is such a beautiful cake Andrea...love the almond layer and the fresh currant...the photography is just amazing. Thank you for the inspiration.ReplyDelete
Enjoy your week :D
Juliana, thank you kindly for your nice comment! Hope all is well!Delete
This is also very popular cake here in Indonesia, maybe because we used to be part of Dutch colonialisation.....ReplyDelete
my grandma use to made it with prunes, now i'm curious how does it taste with red currant
Dede, that´s what I heard - and I believe you are quite right with your assumption as there is a lot of Indonesian dishes to be found that grace the tables in the Netherlands and vice versa! Thanks for stopping by - hope your studies are going well!Delete
This is definitely a cake that my husband and I would enjoy with its wonderful butter and almond flavor. I'm sitting in a hotel room this morning looking at your terrific photos and wishing I had a slice of your cake to go along with my morning coffee.ReplyDelete
Karen, thank you - hope your move went well and that yor are getting a chance to take some deep breaths these days!!!Delete
Almonds and redcurrants are a total winner!ReplyDelete
Mary, absolutely - could not agree with you more!Delete
I am all about these dense and delicious butter cakes. I tried one a few years ago, and I fell in love. I can't wait to try this version. It looks so lovely, my friend!ReplyDelete
Monet, it is lovely indeed - if you get a chance to make it, I am sure that you will enjoy it!Delete
Simply beautiful cake, Andrea! I make a Dutch Butter Cake quite often…one of my favorites! Love the dense, buttery texture! Your photos are gorgeous!ReplyDelete
Simply beautiful is often the best, Kathy! I am sure that with a Dutch husband you have your own lovely recipe for this traditional cake!Delete
This looks beautiful and would be perfect for an afternoon tea or I can just picture this as part of a picnic lunch at the beach. I will have to give this a try, although it is very hard to get red currents where I live so I will substitute for raspberries or strawberries.ReplyDelete
Karen, oh, serve any fruit with this cake that you can get your hands on and tastes its best at the time you are making this - we do call this "picnic cake" in our family - I always knew it, Karen, great minds just think alike! Thank you for your comment!Delete