Description
Dutch Butter Cake is a rich and tender cake with a delicate buttery flavor, enhanced by a hint of orange zest and warm nutmeg. This cake is characterized by its moist crumb and distinctive forked crosshatch pattern on top, baked to a golden perfection. Perfect for a comforting dessert or an indulgent treat with tea or coffee.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
Butter Mixture
- 1 1/2 cups unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons orange zest
Eggs and Flavorings
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large egg white, lightly beaten (for brushing on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with baking spray and then line the bottom and sides with parchment paper to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, fine salt, and ground nutmeg. Stir together and set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, light brown sugar, and orange zest together until the mixture is smooth and well combined. This should take about 3 to 4 minutes. Scrape down the sides of the bowl occasionally to incorporate everything evenly.
- Add Eggs and Vanilla: Add the whole egg and egg yolk to the butter mixture and beat until completely incorporated. Then add the vanilla extract and mix briefly to combine.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined; the dough will be thick and should not be overmixed to keep the cake tender.
- Press Dough into Pan: Transfer the dough into the prepared springform pan. To get a smooth and even surface, place a piece of plastic wrap over the dough and gently press and spread it to all parts of the pan. Remove and discard the plastic wrap.
- Brush with Egg White and Score: Using a pastry brush, lightly brush the top of the dough with the lightly beaten egg white. Then, using the tines of a fork, create a decorative crosshatch pattern by making crisscross lines across the surface.
- Bake: Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake has a lovely golden hue. This will take approximately 25 to 30 minutes.
- Cool: Allow the cake to rest for about 5 minutes in the pan. Then carefully remove the springform pan sides and transfer the cake to a wire rack to cool completely before serving.
Notes
- Room temperature eggs help achieve a smooth, even batter.
- Using parchment paper ensures the cake releases easily from the pan.
- The orange zest adds a subtle citrus note that complements the rich butter flavor.
- Be careful not to overmix the dough once the flour is added to keep the cake tender.
- The egg white brushing and crosshatch pattern add a traditional and attractive finish to the cake.
- This cake pairs well with tea or coffee and can be served plain or with a dusting of powdered sugar.
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
