Dutch butter cake - boterkoek (yield: 1 9-in round cake)

3/4 c (150g) sugar

10 oz (283g) butter, softened

2 c (280g) AP flour

1/2 tsp fine salt

butter and sugar to prep the pan

1 egg yolk

1. Cream the butter and sugar together on medium speed until light and fluffy (roughly 4-5 minutes).

2. Add the flour and salt and mix just until the dough comes together.

3. Wrap dough in plastic wrap and refrigerate for 1 hour.

4. Prep a 9 inch round cake pan by brushing with softened butter, lining the pan with a circle of parchment paper, brushing again with butter, and coating with sugar.

5. Once 1 hour is up, press the dough into the cake pan and smooth the top.

6. Brush with the egg yolk and refrigerate for another 30 minutes.

7. After 30 minutes, brush the top with egg yolk one more time and create a criss-cross pattern across the top with a fork.

8. Bake at 400F for 20 minutes or until golden brown.