Craig Allen’s Boterkoek (Dutch Butter Cake) is delicious

I'm 100% Jersey. That doesn't leave any room to be "Dutch."

But, that doesn't mean that I can't bake like I am!

Dutch.

Friends who are...have recommended this almond-flavored cake to me...and I'm "paying it forward!"

You will need:

1 C butter, softened

1&1/2 C white sugar

2 eggs, beaten

1 T almond extract

2&1/2 C all-purpose flour

2 t baking powder

16 almond halves (optional)

In less than an hour, you'll be enjoying this cake...So, here we go!

Preheat the oven to 350 degrees, and grease two 8-inch round cake pans, or 9-inch pie plates.

In a large bowl, combine the butter and sugar, and beat til light and fluffy.

Add the eggs, reserving just enough to brush over the tops (about a tablespoon).

Stir in the almond extract.

Combine the flour and baking powder, and then stir into the batter by hand, using a sturdy spoon.

Note that the dough will be stiff.

Press dough evenly into the two prepared pans.

Press the almond halves into the top(s)...and brush with a thin layer of the reserved egg.

Bake 350 degrees, for about 30 minutes...

...or until the top is golden brown.

Cut into "wedges" and ENJOY.

YUMMY!

The first time that I made this moist cake, somehow, I got sidetracked...and it wasn't til the cake was baking, and I was putting the ingredients away, that I realized that I had forgotten to include the baking powder!

And, that means that the cake didn't rise!

No problem...it was still delicious! And, it reminded me of biscotti!

I recommend that you make it both ways...as intended...AND...Craig's mistake!