This is the other Dutch treat recipe that Josh’s mom gave to me. Translated into butter cake, this almond-flavored buttery cake is baked in a pie pan.
Once the treat is baked, we cut it into the thinnest wedges imaginable (to allow for more servings).
1 stick butter
1 cup sugar
1 1/2 cups flour
1 egg (beat and use 1/2)
2 teaspoons almond flavoring
Cream together butter and sugar. Mix in remaining ingredients and press in a pie plate. Spread some egg on top (I use a pastry brush). Bake at 375 degrees for approximately 30 minutes. Cut into wedges.
Muffin danced into the bedroom shortly after tasting it, and said “I really like this cake, Mama.” I guess that makes it Muffin Approved.