Ingredients for Dutch Buttercake
- Flour
- 2 teaspoons baking powder
- 1 ½ cups granulated sugar
- Unsalted Butter
- Almond Extract
- ½ teaspoon salt
- Egg Yolk
- Egg White
- Slivered Almonds
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How to Make Dutch Buttercake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
54g
Fat
59g
Carbs
10g
