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French butter cake (Gâteau Breton) dusted with powdered sugar, sliced to show a rich buttery crumb, topped with fresh mint and served on a plate.
Hannah Cooking

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: British, French
Calories: 420
Ingredients Equipment Method

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

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

Method
 

  1. Beat butter until smooth, then add sugar and beat 5 minutes until pale and fluffy.
  2. Yolks Add egg yolks one at a time, mixing well after each.
  3. Dry Whisk flour, baking powder, and salt. Mix into batter on low just until combined.
  4. Flavor Stir in rum (or vanilla).
  5. Prepare Grease tart pan and add parchment round.
  6. Spread Press and smooth thick batter evenly into the pan.
  7. Score Use a fork to lightly make a crosshatch pattern on top.
  8. Wash Mix egg yolk + water and brush gently over the surface.
  9. Bake Bake at 350°F (175°C) for 35–45 minutes until deep golden and set.
  10. Cool Cool 15 minutes in pan, then remove and cool fully on a rack.
  11. Dust Dust with powdered sugar and serve (berries optional).