- Dish type
This is a Dutch butter cake.
24 people made this
- 2 tablespoons grated lemon zest
- 1 tablespoon caster sugar
- 250g butter, softened
- 250g caster sugar
- 1 1/4 teaspoons vanilla sugar
- 1 teaspoon salt
- 5 eggs
- 250g plain flour
- 1 teaspoon baking powder
MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min
- Preheat oven to 180 C / Gas 4. Grease and flour one 1 lb loaf tin.
- Mix grated lemon zest with 1 tablespoon sugar.
- Beat butter and sugar with vanilla sugar and lemon zest mixture until the mixture becomes white and fluffy. Add eggs one at a time, mixing after each one.
- Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour cake mixture into prepared loaf tin.
- Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.
Reviews & ratingsAverage global rating:(25)
Reviews in English (23)
I grew up in a traditional Dutch family and is one of the most well known traditional Dutch Recipe. It is Boterkoek, not Botercake. Also, I think it is a typo that you bake in in a LOAF pan. You don't - I've never in my life seen it baked in a loaf pan. You bake it in one 10 inch round cake pan. Always.-20 Mar 2007
by hanneke hartkoorn
Actually something strange happened to this recipe. In the original recipe I submitted a very long time ago, there were equal quantities of butter, sugar and flour. The measurement of each of these three should be 50 grams per egg. So a 5 egg recipe requires 250 grams butter, 250 grams sugar and 250 grams flour. I'm sure if you try this the result will turn out better!In August I have submitted the recipe for the BOTERKOEK that some of the reviewers here are talking about. BoterKOEK is completely different from BoterCAKE.Unfortunately this recipe is not public yet.-25 Aug 2007
How to Make Butter Cake
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Butter cake is a fairly simple cake to make, but its richness and fluffiness make it a decadent dessert for any occasion. Butter cake is the perfect base for birthday cakes, wedding cakes, and makes a delicious snack that’s great with tea or coffee. One of the best things about butter cake is its versatility, because you can completely change the flavor by adding different fillings, toppings, and frostings.
Where’s the almond flavor?
I recently made an interesting discovery. In the Facebook group ‘Dutch Recipes in English‘ I’ve met many people with Dutch heritage and most, if not all of those that I’ve seen in the group mention almond extract as a flavoring their mom used for butter cake. I did a quick search for this recipe on other English sites and see that almond extract is used there as well. I though it was interesting cause in my recipe as well as all the Dutch recipes I’ve researched, including one of one of the old school pastry master of the Netherlands, there’s either no flavoring at all or just some vanilla sugar and/or lemon zest. The butter cake is sometimes decorated with sliced almond though. I’m curious to find out now how this subtle difference in one ingredient occurred. That said, I think a little bit of almond extract would work perfectly in this recipe as well. That’s why I’ve added it as a suggestion in the recipe. A special thanks to the members of the group for bringing this to my attention. It’s made my recipe even more complete!
How to Make Dutch Butter Cake
Melt the butter and mix with the flour, sugar, and salt until just combined.
I didn’t brown the butter this time, but I bet a Brown Butter Butter Cake version would be out of this world.
Then press into the bottom of an 8 baking dish lined with foil. This cake is so buttery I didn’t even bother spraying it with cooking spray. Here’s my trick that makes lining a pan with foil SO much easier.
Bake at 350 degrees F for 30 minutes, until the edges are golden brown. The middle will still look very gooey, but the cake is done at the point. All to cool completely before cutting so the cake can set up.
Once cool, remove the foil from the pan and slice into squares. These tiny, ultra buttery squares are SO dangerous!! Be sure to get them out of the house ASAP. :)
Hope you love this Dutch Butter Cake recipe as much as we do!!
Gooey Butter Cake History and Recipe
This Gooey Butter Cake consists of a dry, flat base covered with a “goo” mixture. It is sticky and chewy and very delicious. This ultra-sweet treat is a St. Louis tradition and available in local bakeries all around the city of St. Louis. The original cGooey Butter Cake was made with a yeast-raised sweet dough on the bottom, but now days most recipes use a cake on the bottom. It is generally served as a type of coffee cake and not as a dessert cake.
Gooey Butter Cake History:
The Gooey Butter Cake originated in the 1930s. According to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling.
Check our the following two different family stories on the creation of the Gooey Butter Cake:
(1) Information from Richard Danzer (November 22, 2006) – Saw your web site and thought you may want the real story on gooey butter cake:
In late 1942 or early 1943, Johnny Hoffman of St. Louis Pastries Bakery was working on a Saturday and made what eventually turned out to be Gooey Butter Cake. You’re right, it was a mistake! He subsequently called Herman Danzer, my dad, and told him he thought he may have something and asked to come to my dad’s shop on Spring & Gravois to see if they could duplicate it.
They worked all Saturday, and through many trials and errors got it pretty good. The final batch they made, my dad suggested they add glycerin to get it really gooey. It worked – whereupon my mom, Melba Danzer, came into the shop from the store to see what these two guys were doing. When she tried it she said “this sure is gooey” subsequently, the name.
My mom is still alive and, although the Baker’s Co-operative is now disbanded, most of the former members get together twice a year for a dinner. I had the privilege of attending the last one while I was in town. The oldest active baker is, if I recall correctly, 96. Also, I believe the Master Retail Baker’s Assn. has disbanded.
I trust this will help clarify the origin of Gooey Butter Cake. The information above is the extent of what I have – having grown up in my fathers’ (Danzer’s Bakery) bakery – both on Spring & Gravois and later on Taft & Gravois across from the Granada Theatre. Shortly after a near fatal illness in 1956/1957, my father went with PVO/Blanton rising to National Sales Manager and ultimately had as his customer base McDonalds, Burger King, Entenmens, etc. He co-authored a recipe book utilized by Baker’s across the nation.
(2) Information from Marilyn (Koppe) Galati, West Chester, OH (October 30, 2008) – My granddaughter sent me your website because she would like to learn more about her great grandfather’s contribution to one of the best cakes ever. Our following family history will add to the confusion of who invented or first made the Gooey Butter Cake:
My father, John Koppe, a St. Louis baker, also developed the Gooey Butter Cake in the early 1940s. My father was a Master Baker, and he owned and operated Koppe Bakery during World War II on California and Arsenal Streets in South St. Louis. His shop was located on the corner of two major bus lines, so people who were transferring would often stop in while waiting for their bus.
The Gooey Butter Cake was a smash hit with customers. The lines of customers spilled out the door and around the block. This cake was very gooey, rich, and exceptionally delicious! I remember that the goody butter cake is best described as very “GOOEY.” You could eat it with a spoon! The top was sprinkled with powdered sugar and the edge was slightly crispy to hold it together – almost like a pudding. It was baked in a square shape and, of course, was light colored, like butter.
Following the end of the war, dad sold his business and went to work for the St. Louis Pastry shop on Meremac and Virginia streets for Marge Langer. It was there that he gave them the recipe and it too, sold like hotcakes. I also worked there as a clerk in the storefront.
As far as I know, my father “created” the gooey butter cake. I was a child then and do not remember the year but it was well before 1950 (I know this for sure). There is no proof that I know of about the creator of the recipe, but it could have been an accident. My father was friends with a lot of the other Master Bakers in the city, so I imagine they shared recipes and tips. They were all members of the same union. Both of my parents are deceased and no records were kept. It’s all just childhood memories. I was just a child then, but remember how the store would be packed with customers, and the popularity of the Gooey Butter Cake. His recipe may have varied from the others in production. The cakes produced today do not taste anything like dad’s.
Wil je een heerlijk en bijzonder dessert op tafel zetten? Maak dan deze prachtige Engelse trifle! Het is heel makkelijk om te maken en gegarandeerd een hit. Hij is gemakkelijk vooraf te bereiden, dus als je even wat minder tijd heb kan je deze op een rustiger moment maken. Lees snel verder hoe wij deze lekkernij gemaakt hebben.
Recept voor 4-6 personen
Tijd: 30 minuten
- Doorzichtige middelgrote glazen schaal
- 1 cake
- 250 gram mascarpone
- 250 ml slagroom
- 2 doosjes (diepvries)fruit + extra vers fruit voor de garnering
- 2 eieren
- optioneel: geschaafde amandelen
- alcohol naar smaak (bijvoorbeeld amaretto, limoncello of rumlikeur)
Zorg voordat je begint dat het diepvriesfruit ontdooit is. Snij de cake in kleine blokjes.
Scheidt de eieren en kluts de eidooiers met wat suiker luchtig. Het eiwit heb je voor dit recept niet nodig, maar daar kun je eventueel merengue mee maken. Spatel de mascarpone door het ei, probeer te zorgen dat er zo min mogelijk klontjes doorheen zitten. Klop je slagroom met wat suiker stijf en spatel dit daarna voorzichtig door je mascarpone-eimengsel.
Leg als bodem een laagje cakeblokjes, zorg dat je het goed tegen het glas aanduwt. Druppel de likeur over je cake. Liever alcoholvrij? Druppel dan wat sterk aangemaakte limonade over de cakeblokjes.
Doe de helft van het (diepvries)fruit over de cake, zorg dat de zichtbare vruchtjes mooi tegen het glas aan liggen. Doe hier nu een laagje van je mascarpone-slagroommengsel overheen.
Nu begin je weer met een laagje cakeblokjes, likeur/limonade erover, dan daarop de tweede helft van het diepvriesfruit en weer een laagje mascarpone-slagroommengsel. Maak de bovenste laag af met een laagje vers fruit. Voor de afwerking kan je wat amandelschaafsel eroverheen strooien. Bak het amandelschaafsel dan eerst kort aan in een droge koekenpan totdat het mooi lichtbruin is. Geniet van deze heerlijke Engelse trifle!
Monday, July 19, 2010
Your guide to the World Cup and its cuisineUSA (Jambalaya) Ingredients:
6 slices bacon, diced 1/2 cup minced onion 1/4 cup diced green bell pepper 2 cups chicken broth 1/2 cup ketchup 1 tablespoon brown sugar, packed 1 pound medium shrimp, shelled, cleaned 1 cup finely diced cooked ham 2 tablespoons cornstarch 3 tablespoons cold water salt and pepper hot cooked rice for 4
In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain.In the bacon drippings, cook the minced onion and bell pepper until tender, about 5 minutes. Add chicken broth, ketchup, and brown sugar cover and simmer for 15 minutes. Cut the shrimp into smaller pieces. Add the shrimp and ham to the first mixture heat through. Blend cornstarch and cold water and then stir into the mixture. Cook until thickened. Season with salt and pepper, to taste. Serve with hot cooked rice.
- Argentina (Meat Empanadas) Ingredients
1/2 cup shortening 2 onions, chopped 1 pound lean ground beef 2 teaspoons paprika 3/4 teaspoon hot paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 tablespoon distilled white vinegar 1/4 cup raisins 1/2 cup pitted green olives, chopped 2 hard-cooked eggs, chopped salt to taste 1 package frozen puff pastry sheets, thawed
In a saute pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the paprika, crushed red pepper flakes and salt to taste.Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round add some of the raisins, olives and hard boiled egg. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
- Brazil (Black Bean Stew) Ingredients:
tablespoon oil 1/4 pound chorizo sausage, chopped 1/3 pound cooked ham, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 (1 pound) sweet potatoes, peeled and diced 1 large red bell pepper, diced 2 (14.5 ounce) cans diced tomatoes with juice 1 small hot green chili, diced 1 1/2 cups water 2 (16 ounce) cans black beans, rinsed and drained 1 mango peeled, seeded and diced 1/4 cup chopped fresh cilantro 1/4 teaspoon salt
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
- England (Shepherd’s pie) Ingredients:
1 medium onion, peeled and finely chopped 6 Tablespoons butter, divided use 1 pound roast lamb or mutton, finely chopped 1 cup stock (made from drippings of the roast, fat removed) Salt and pepper 1-1/2 pounds potatoes, peeled and cut into 1/8ths 1/2 cup (about) milk
Preheat oven to 375 F. Saute onion in 2 tablespoons of the butter until soft and lightly golden. Stir onions and butter, along with the stock, into the chopped lamb. Season well with salt and pepper, stirring until moist. Place lamb mixture in a large oven-proof casserole and set aside. Boil potatoes in salted water until tender. Drain thoroughly and return to the hot pot over low heat. Stir 1 minute to evaporate any remaining water. Remove from heat, add 2 tablespoons of butter, and mash. Add enough of the milk to bring the mashed potatoes to a creamy consistency. Season well with salt and pepper. Spoon mashed potatoes evenly over the lamb in the casserole. Dot the top with remaining 2 tablespoons of butter. Bake 30 minutes on the top rack of the oven until browned.
- Spain (Paella) Ingredients:
1/3 cup of olive oil 1 small onion, minced 2-3 cloves of garlic, crushed 3-5 tbsps minced fresh parsley 1 generous pinch of saffron 2 tbsps of chicken bullion 3 skinless chicken breasts, cut in large chunks2 green peppers, sliced 1 red pepper, sliced 1 tsp of yellow food coloring (optional ñ saffron is very expensive, a pinch of it is all you need for taste but a richer colour is desired) 8 oz tomato sauce 1 tsp sugar 4 cups of rice 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice and water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
- Italy (Spaghetti Carbonara) Ingredients:
1 lb spaghetti ¼ cup heavy cream 4 eggs ½ lb bacon, cut into ½-inch dice 1 tsp extra virgin olive oil 2 Tbsp chopped Italian parsley salt and freshly ground black pepper, to taste ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste it should taste like seawater. Cover the pot and heat the water until it boils.Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
- Netherlands (Botercake) Ingredients:
1 1/8 cups butter, softened 1 1/4 cups white sugar 1 1/4 teaspoons vanilla sugar 2 tablespoons grated lemon zest 1 tablespoon white sugar 1 teaspoon salt 5 eggs 2 cups all-purpose flour 1 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.Mix grated lemon rind with 1 tablespoon sugar.Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.
- France (Boeuf bourguignon) Ingredients:
1 Kg chuck steak cut into 100gm cubes (about 4 inches) large carrot roughly chopped large onion chopped two fresh bay leaves two cloves garlic crushed in their skins two cloves one bottle robust red wine 10 black peppercorns tablespoon Madeira Beurre manie (teaspoon flour and teaspoon butter mashed together) tablespoon butter chopped parsley olive oil
Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours.When ready to start cooking, take the meat out of the marinade and dry it thoroughly on kitchen paper. In a casserole heat a tablespoon each of oil and butter until the butter stops foaming and then add the meat pieces four at a time.Brown them over a high heat on all sides — they should look really crusty almost like a steak — and then take them out of the pan and add the next four, until you have a pile of fragrant beef.Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a low oven (140°C) for three hours.Take the casserole from the oven and carefully lift out the meat into a warm dish and set to one side.Strain the sauce into a clean pan and place it over a low heat. Allow it to come to a gentle boil. Add the Madeira and reduce until it tastes as strong as you like — the sauce should become almost syrupy. Whisk in the butter and flour mix and keep whisking until blended.Add the meat back to the sauce to heat through and serve a couple of large chunks per person with the sauce poured over, scattered with chopped parsley.
- Germany (Wiener Schnitzel) Ingredients:
veal (2 pieces x 150 g) 2 tbsp flour 1 egg 4 tbsp butter salt, pepper to taste
Beat the veal chops with the kitchen hammer, but don't make them too thin, the schnitzel chops should at least be 4 mm thick. Prepare one plate with flour, and another plate with the beaten egg. Season the chops with the salt and pepper from the both sides, put into the plate with flour and and remove the spare flour from the chops. There shouldn't be too much flour on the meat. Put the floured schnitzel chops into the plate with the beaten egg and place it into the hot buttered frying pan. Fry the chops for about 1 minute and a half on the lower side until golden brown, then turn to the other side, and fry for about 2 minutes. Fry the chops on the medium heat not to make them too dry.Remove the schnitzel from the pan, and put on the dishes. Serve with the fresh green salad or potato salad.
- Portugal (Sopa) Ingredients:
1 lb sausage 4 cups sauerkraut (rinsed) 1 cup chopped yellow onions 2 cups drained garabanzo beans 1 cup chopped red bell peppers 2 cups beef or chicken stock 1 cup finely chopped or grated carrots 1 cup instant mashed potatoes (optional) 2 tbl chopped garlic 1 bay leaf 1 cup burgundy wine 1/2 cup Madiera wine 1/2 cup olive oil 1 tsp salt 1 tsp black pepper
Peel the sausage and slice into 1/4 inch rounds. Cook in a skillet or microwave just long enough to remove the fat. No longer than 2 minutes on high in the microwave. In a large stock pot or soup pot add the olive oil and saute the onions, garlic and bell pepper until the onions are translucent. Add all the other ingredients except for the mashed potato flakes. Simmer the soup for about 2 hours, stirring occasionally. Add the mashed potato flakes to thicken the soup to a desired consistency.
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