Gluten-free Pumpkin Spice Butter Cake (Boterkoek)

Gluten-free Pumpkin Spice Butter Cake (Boterkoek)

Prep time: 1 hour 15 minutes

Cook time: 30 minutes

Serves: 16

A delicious gluten-free butter cake with pumpkin spice and apple, perfect for the cold season. A classic with a twist!

Dutch butter cake, known as “boterkoek,” is a beloved traditional dessert hailing from the Netherlands, deeply rooted in the country’s baking heritage. Renowned for its rich, buttery flavor, it is made using simple ingredients such as butter, sugar, and flour. You can find my recipe for Traditional Gluten-Free Dutch Butter Cake (Boterkoek) here.

In the Netherlands, butter cake is typically served in generous slices and is often enjoyed with coffee or tea during social gatherings and celebrations. Its popularity shines at birthdays and festive events, showcasing its cultural importance and comforting essence.

Gluten-free Pumpkin Spice Butter Cake (Boterkoek)

This recipe is designed for a 22 cm cake tin or four small 10 cm tins, like tarte tatin tins.

When stored in an airtight container, butter cake remains fresh outside the fridge for approximately 5 to 7 days and can be kept in the freezer for up to 3 months.

If you’ve tried making this classic Dutch treat, please share your thoughts in the comments below!

Love baking gluten-free Dutch treats?

On Gluten-free-Kitchen you can find a number of easy recipes. How about these:

Print Recipe

Gluten-free Pumpkin Spice Butter Cake (Boterkoek)

  • Prep time: 1 hour 15 minutes
  • Cook time: 30 minutes
  • Total time: 5 hours 45 minutes
  • Serves: 16

Ingredients

  • 175 g butter
  • 200 g gluten-free all purpose flour
  • 140 g sugar
  • 2 tsp pumpkin spice
  • 2 tbsp milk
  • 1 apple, peeled and sliced
  • 1 egg
  • 1/2 tsp baking powder

Method

  • 1)

    Ensure the ingredients are at room temperature, then cut the butter into small cubes.

  • 2)

    Using a hand mixer, beat the butter until creamy. Gradually add the sugar while mixing. Then blend in 3/4 of the egg. Finally, mix in the flour, pumpkin spice and baking powder until well combined.

  • 3)

    The dough will be slightly sticky. Cover the dough with kitchen foil and refrigerate for one hour.

  • 4)

    Preheat the oven to 160 degrees Celsius conventional heating (top-bottom heat).

  • 5)

    Grease the baking tin and line the bottom with baking paper if necessary. Spread the dough over the tin. Smooth the top of the dough with a cold, wet spoon. If you use 4 small tins, devide about 160 g dough each.

  • 6)

    Peel the apple and cut into wedges. Place these on the butter cake, pressing them slightly into the dough. Whisk the remaining egg with the milk, then brush it over the gluten-free butter cake and apple slices.

  • 7)

    Bake the gluten-free butter cake for approximately 30 minutes, until golden brown.

  • 8)

    Allow the gluten-free butter cake to cool completely outside the oven, then refrigerate for at least 4 to 6 hours. Cut into pieces and enjoy!

Nutrition

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