Dutch Butter Cake

Step 1

Preheat oven to 350°F and grease a 9-inch springform pan with baking spray and then line the bottom and sides for parchment paper, set aside.

Step 2

In a bowl combine the flour, salt, and nutmeg, set aside.

Step 3

In another bowl beat butter, granulated sugar, light brown sugar, and orange zest until smooth and well combined, about 3 to 4 minutes, scraping the bowl periodically.

Step 4

Add the egg and egg yolk until completely incorporated. Add in the vanilla.

Step 5

Gradually add in the dry ingredients, until just incorporated, the dough will be thick.

Step 6

Press the dough into the prepared pan. To make a smooth surface, use plastic wrap on top of the dough to evenly spread the dough to all parts of the pan. Discard plastic wrap after use.

Step 7

Brush top of cake with egg white.

Step 8

Using the tines of a fork, make crosshatch patterns in the dough.

Step 9

Bake until a toothpick comes out clean and it has a nice golden hue, about 25 to 30 minutes.

Step 10

Let cake rest for 5 minutes in the pan before removing it to cool on a wire rack.