BRETON BUTTER CAKE
For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
- Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
- Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.
CLASSIC BRETON BUTTER CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 9-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
- Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.
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