Dutch Butter Cake has the fusion of several desserts all in one. Part tart, part shortbread, and part cake, the texture is crumbling, but tender, chewy, but melt-away delicate. The simple batter lets the flavors of the orange and vanilla shine through.
This not too sweet, but oh-so satisfying dessert will have you eating with every cup of tea and coffee. It’s just enough to quell the day and not neutral enough to not give you a toothache. Dutch Butter Cake is a seasonless staple that you can bake up and enjoy any time of year.
INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
1 1/4 cups granulated sugar
1/4 cup packed light brown sugar
2 teaspoons orange zest
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 teaspoons vanilla extract
1 large egg white, lightly beaten.
PREPARATION
Preheat oven to 350°F and grease a 9-inch springform pan with baking spray and then line the bottom and sides for parchment paper, set aside.
In a bowl combine the flour, salt, and nutmeg, set aside.
In another bowl beat butter, granulated sugar, light brown sugar, and orange zest until smooth and well combined, about 3 to 4 minutes, scraping the bowl periodically.
Add the egg and egg yolk until completely incorporated. Add in the vanilla.
Gradually add in the dry ingredients, until just incorporated, the dough will be thick.
Press the dough into the prepared pan. To make a smooth surface, use plastic wrap on top of the dough to evenly spread the dough to all parts of the pan. Discard plastic wrap after use.
Brush top of cake with egg white.
Using the tines of a fork, make crosshatch patterns in the dough.
Bake until a toothpick comes out clean and it has a nice golden hue, about 25 to 30 minutes.
Let cake rest for 5 minutes in the pan before removing it to cool on a wire rack.
