Dutch Buttercake

The cake looks amazing. I got permission from Lovefoodies to post her photograph of the cake. It was very generous of her to allow me to do this.


1- 9" Springform Pan ( grease with my Pan Release recipe or butter the bottom and sides, cut a round piece of waxed paper for the bottom and butter again)

1/2 C Butter
1 C  Granulated Sugar
1 1/2 tsp Almond Extract
1 Egg, beaten (reserve 1 tsp and Mix with 1 tsp of Water to create an Egg Wash for the Glaze)
1 1/2 C Flour
1/2 tsp Baking Powder
1/2 C Slivered Almonds

In a Medium Bowl , mix together:
Butter
Sugar
Almond Extract
Beat well until Creamy Smooth

Add 1 Beaten Egg, continue mixing well
Add Flour and Baking Powder and mix until well combined

Pour Batter into the Pan and spread evenly with the back of a Spoon
Score the surface in a 1" criss-cross pattern with a sharp knife
Brush the surface with the Egg Wash

Sprinkle surface with Slivered Almonds

Bake at 350 degrees for 25 - 30 minutes

The top will be golden brown and a Toothpick should come out clean

I serve it with Vanilla Ice Cream, Whipped Cream, Lemon Curd or Fruit Jam.


Enjoy!
Peace in the Kitchen!