Dutch Butter Cake


Dutch Butter Cake
  • 200 grams caster sugar
  • 1 egg
  • 200 grams unsalted Echte Boter
  • 250 grams plain flour
  • 75 grams caramel chips
  • 100 grams salted pecan nuts (reserve 16 whole for decorating)

1 butter cake Persons


  1. Heat the oven to 175 degrees centigrade
  2. Allow the Echte Boter and egg to come to room temperature 
  3. Chop the caramel small (if not using chips) 
  4. Chop 75 grams of the salted pecan nuts fine  
  5. Mix the egg 
  6. Cream the butter and sugar together 
  7. Add half of the egg to the butter / sugar mixture 
  8. Add the flour 
  9. Knead to a smooth dough 
  10. Add the caramel 
  11. Add the chopped nuts 
  12. Knead again till the nuts and caramel are evenly spread through the dough 
  13. Take a square 20 x 20 cm or round 24 cm cake tin 
  14. Line with greaseproof paper 
  15. Press the dough evenly into the tin 
  16. Use a spoon to even out the surface, with a little water if necessary 
  17. Brush the dough with the remaining half egg 
  18. Decorate the dough with the remaining nuts 
  19. Bake for 25-30 minutes till golden at 175 degrees in the oven 
  20. Let the butter cake cool 
  21. Cut into wedges

Geniet van je Dutch Butter Cake