Dutch Butter Cake

This Dutch Butter Cake is a simple yet incredibly rich and dense cake with a distinct, buttery flavor and a hint of orange and nutmeg. It’s a classic treat that’s easy to make and perfect with a cup of coffee or tea.

Dutch Butter Cake

Ingredients:

Instructions:

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with baking spray, then line the bottom and sides with parchment paper. Set it aside.
2. Combine Dry Ingredients: In a bowl, combine the flour, salt, and nutmeg. Set this aside.
3. Cream Butter & Sugars: In another bowl, use a mixer to beat the softened butter, granulated sugar, light brown sugar, and orange zest until the mixture is smooth and well combined. This should take about 3 to 4 minutes. Remember to scrape down the sides of the bowl periodically.
4. Add Wet Ingredients: Add the egg and egg yolk, and beat until they are completely incorporated. Mix in the vanilla extract.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until they are just incorporated. The dough will be very thick.
6. Press into Pan: Press the dough evenly into the prepared pan. To get a smooth surface, you can place a piece of plastic wrap on top of the dough and use your hands to press it evenly to all parts of the pan. Discard the plastic wrap afterward.
7. Brush & Decorate: Brush the top of the cake with the lightly beaten egg white. Using the tines of a fork, create a crosshatch pattern in the dough’s surface.
8. Bake & Cool: Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top has a nice golden hue. Let the cake rest in the pan for 5 minutes before removing it to cool completely on a wire rack.

Enjoy this deliciously buttery and dense cake!