Description
This classic Dutch butter cake is rich, dense, and buttery with a golden crust and hint of orange zest. A simple yet irresistible dessert or coffee companion.
Ingredients
2¾ cups all-purpose flour
1 tsp fine salt
¼ tsp ground nutmeg
1½ cups unsalted butter, softened
1¼ cups granulated sugar
¼ cup packed light brown sugar
2 tsp orange zest
1 large egg (room temperature)
1 large egg yolk (room temperature)
1½ tsp vanilla extract
1 large egg white, lightly beaten (for brushing top)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line bottom and sides with parchment paper.
In a bowl, whisk together flour, salt, and nutmeg. Set aside.
In another large bowl, beat together the butter, granulated sugar, brown sugar, and orange zest until smooth and creamy (about 3–4 minutes). Scrape down the bowl as needed.
Beat in the egg and egg yolk until fully incorporated, then add vanilla extract.
Gradually mix in the dry ingredients until a thick dough forms.
Press the dough evenly into the prepared pan. Use a piece of plastic wrap over the dough to help smooth and spread it, then discard the wrap.
Brush the top with beaten egg white. Use a fork to make a crosshatch pattern on the surface.
Bake for 25–30 minutes, or until golden and a toothpick inserted comes out clean.
Let the cake rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Flavor Tip: The orange zest adds a bright citrus note—feel free to sub with lemon zest for variation.
Serving Idea: Slice into wedges and serve with coffee or tea.
Storage: Store in an airtight container at room temperature for up to 4 days.
Make Ahead: Can be baked 1–2 days in advance. The flavor gets even better after resting.
- Prep Time: 18 minutes
- Cook Time: 25–30 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: Dutch
