Brown Sugar Dutch Butter Cake (Boterkoek)

Step 1

Preheat oven to 350°F (177°C). Lightly grease and line the bottom and sides of a 9” springform pan or cake round with parchment paper.

Step 2

In the bowl of a stand mixer using the paddle attachment, add flour, the Redpath® Golden Yellow Sugar, and salt. Mix on low speed until thoroughly combined.

Step 3

Add in the cubed butter. Mix on low speed until the dry ingredients are coated with butter and start to look like wet sand. Scrape down the sides of the bowl.

Step 4

Whisk together the egg and vanilla extract and add it to the bowl.

Step 5

Mix on medium-low speed just until a thick batter forms and the egg is fully incorporated; do not overmix.

Step 6

Transfer the thick batter into the prepared pan. Place a piece of parchment over the surface and press and evenly smooth the batter into the pan. Alternatively, use a small offset spatula to smooth out the surface. Place the cake into the fridge to chill; 25 minutes. This allows the flour to fully hydrate and the gluten to relax.
 

For the egg wash:

Step 1

In a small bowl, whisk the egg with the water.

Step 2

After the cake has chilled, remove cake from the fridge. Lightly brush the top of the cake with the egg wash.

Step 3

With a fork, create a crosshatch pattern on the cake.

Step 4

Place cake into the preheated oven. Bake for 35 to 45 minutes until golden brown and the centre is set, or until a skewer inserted into the centre of the cake comes out clean with a few crumbs attached.

Step 5

Remove cake from oven and allow to cool in the pan for 30 minutes. Run a small offset spatula around the cake before placing a plate or cutting board over the cake pan and carefully inverting the cake. Place the cake right-side up on a serving plate.