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She originally got the recipe for “Dutch Almond Coffee Cake” from a local magazine from Amherst, NH. But whether you call it butter cake, coffee cake, or Boterkoek (its Dutch name), this delicious almond-flavored dessert is like nothing you’ve ever had. It’s dense and chewy like a cookie, and it’s like a softer shortbread.
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor – a favorite in most Dutch households! Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff. Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
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