Dutch Butter Cake

From a knitter we met at a knitting retreat around 2013 or 2014.

NOTES

1. Liz recommends using European butter. If unsalted, be sure to add salt!
2. In 2018, Liz used softened butter and creamed it with the sugar before adding dry ingredients. She hasn't tried the melted butter technique listed here.
3. Very fine sugar (Baker's sugar) would probably be a nice substitute for traditional sugar.
4. Liz's guess is that by adding egg, vanilla/almond extract, and baking powder, the recipe would have turned out similar to cookie dough, so she kept it simple, using just butter, flour, sugar, and salt.
5. Using a handheld mixer was fine and made the recipe very easy.


INGREDIENTS*

2 sticks unsalted butter
2 cups flour
2/3 cup sugar
*1/4-1/8 tsp salt (Liz's suggestion based on a wonderful shortbread recipe with similar ingredients)


PREPARATION

1. Oven to 350. Line an 8" x 8" pan with aluminum foil

2. Melt butter*; set aside.

3. In large bowl, combine dry ingredients.

4. Mix in melted butter.

5. Scoop into pan and pat down to make it even.

6. Bake 25-30 min and then cool before cutting into pieces.


*Other recipes use softened butter (not melted; butter and sugar are creamed; etc.), add 1-2 eggs, and a bit of baking powder.