Saturday, February 13, 2021

Dutch Butter Cake

This is not my recipe for Dutch Butter Cake; this came from my friend Vanessa. But I'm posting it here so I can find it easier than hunting for it every time in our mom's chat group. 

This butter cake is delicious warm or cooled and can easily be made ahead and frozen if needed. It also does not go stale quickly and is perfect with an afternoon cup of tea or breakfast coffee or midnight snack. I add a ton of extra almond flavoring and extra almonds on the top for lots of crunch to complement the softer inside of the cake.

Dutch Butter Cake

1 cup butter 1 cup sugar 1 egg 1 tsp (or more, I do more!) almond extract 2 cups flour 1 tsp baking powder silvered almonds (optional) Cream butter, add sugar and beat well. Add slightly beaten egg (save a little for the top), then almond extract and continue beating until smooth. Combine flour and baking powder, add to butter mixture. Knead together. Press into 8-inch round baking pan. Brush top with reserved beaten egg. Sprinkle with almonds if you wish. Bake 30 minutes or until golden at 350 degrees F.

(I added some candy snowflake sprinkles since it was a wintry Sunday afternoon the last time I baked this to share with friends.)


  1. MMmm, yummy! I love almond flavoring! The cake looks so delicious! I'm glad you posted it even if it was just for your convenience in finding it!

    1. I'm so glad then that I posted it! You will like it with your coffee! :)


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