Boterkoek (Butter Cake)

   I had a friend who I have not seen for years and years and years. He (and his Mom and Dad) used to make the best boterkoek in the whole wide world!!! 
   This is not their recipe, but it is really good!  What? I just told you I hadn't seen this friend in forever and you expect me to have his recipe? I haven't seen him since long before I was married and I was not baker-lady back then. Back then I ate others baked good and said, "yummmm", and that was it. 
   Anyway, boterkoek is what it sounds like boter=butter, koek=cake. See, so simple. Now, I ask you, why would you not want to try making this? It's called butter cake!?!? It's kind of a no-brainer! :)  

Boterkoek (Buttercake)

Ingredients:

• 1 Cup butter, room temperature
• 2 cups sugar
• 1 Tsp vanilla

• 3 eggs, beaten
• 3 cups flour
  

 
Method:

1. Preheat oven to 350 Degrees and prepare a 9x12 inch pan, or 2 pie plates by greasing oooh so slightly. 
2. With an electric hand mixer, cream the butter
   
3. Add the sugar and vanilla and continue to cream until it's fully and wholly whipped! 
4. Add beaten egg (save about 1 tablespoon-ful to brush on top before baking for a beautiful finish)
5. Add the flour in and mix to form a dough
6. Put dough into the pan and spread out until it's even (ish)
7. Mix the reserved beaten egg with 1 tsp of water or cream, and brush over dough
8. Bake for 25-40 minutes or until done. Buttercake is trickier than some things to say "it's done". You're looking for a beautiful golden top, baked and crisp edges, and a soft/firm feel to the middle when you press gently with your finger. These cakes are dense and buttery, don't ruin it. :)

   You can see how the outside has a beautiful golden, crunchy finish, and the centre is super dense and moist. This is really a fantastic cake, and whether or not you're Dutch, you will like it!  
   I hope everyone had a great weekend, and is looking forward to the week ahead with Christmas celebrations!