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Milk Street: The New Home Cooking

3d Cookbook

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The flavor of a blondie in a buttery Dutch cookie

Dutch Butter Cake (Boterkoek)

1 hour 15 minutes Plus cooling, 15 minutes active

If you opt to use unsalted butter in this ultrarich shortbread-like cake, increase the kosher salt to 1 teaspoon, otherwise the flavor will fall flat. And if you're so inclined, this is the place to splurge on high-fat, European-style butter or cultured butter. It's best to err on the side of overbaking, as the cake will have a raw, starchy flavor if underbaked. If you don’t have a springform pan, use a 9-inch-round cake pan coated with cooking spray and dusted with flour. Let the cake cool in the pan, then invert it onto a wire rack to remove.

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