Dutch Butter Cake
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| Topping | |||
| 1 | each |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 1 | x |
almonds
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
almond extract
|
*
|
| 1 | each |
eggs
beaten |
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| Topping | |||
| 1 | each |
eggs
|
|
| 15 | ml |
milk
|
|
| 1 | x |
almonds
sliced |
*
|
Directions
In bowl, cream butter and sugar.
Add almond extract; blend in egg.
Mix flour and baking powder; add to butter mixture.
Stir dough with fork until smooth.
Spread dough in greased 8 inch square cake pan.
TOPPING: In bowl, beat egg and milk; brush over dough.
Top with almonds.
Bake in 350℉ (180℃) F oven for 30 minutes or until golden brown.
