French Butter Cake (Gâteau Breton)
Rich French butter cake (Gâteau Breton) with a dense, shortbread-like crumb and a golden crosshatch top. Simple one-pan dessert finished with powdered sugar.
Pin Share Print Servings: 10 slices
Calories: 420kcal
Cost: $9
Equipment
- 1 Electric mixer (For creaming butter and sugar)
- 1 Tart pan (9–10 inch, removable bottom) (Springform pan also works)
- 1 Parchment round (Helps release cleanly)
- 1 Offset spatula (For smoothing thick batter)
- 1 Fork (For crosshatch scoring)
- 1 Pastry brush (For egg wash)
- 1 Wire rack (For cooling)
Ingredients
- 1 cup unsalted butter - Room temperature (2 sticks)
- 1 cup granulated sugar
- 6 large egg yolks - Save whites for another use
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon rum - Or 1 tablespoon vanilla extract
- 1 egg yolk - For egg wash
- 1 tablespoon water - For egg wash
- powdered sugar - For dusting
- fresh berries - Optional for serving
Instructions
- Beat butter until smooth, then add sugar and beat 5 minutes until pale and fluffy.
- Yolks Add egg yolks one at a time, mixing well after each.
- Dry Whisk flour, baking powder, and salt. Mix into batter on low just until combined.
- Flavor Stir in rum (or vanilla).
- Prepare Grease tart pan and add parchment round.
- Spread Press and smooth thick batter evenly into the pan.
- Score Use a fork to lightly make a crosshatch pattern on top.
- Wash Mix egg yolk + water and brush gently over the surface.
- Bake Bake at 350°F (175°C) for 35–45 minutes until deep golden and set.
- Cool Cool 15 minutes in pan, then remove and cool fully on a rack.
- Dust Dust with powdered sugar and serve (berries optional).
Nutrition
Serving: 1slice | Calories: 420kcal (21%) | Carbohydrates: 46g (15%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 175mg (58%) | Sodium: 120mg (5%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 700IU (14%) | Calcium: 40mg (4%) | Iron: 2mg (11%)