Brittany Butter Cake Recipes

BRITTANY BUTTER CAKE

BRITTANY BUTTER CAKE image

Categories Egg

Yield 8-10

Number Of Ingredients 4

Ingredients

2 c all purpose flour
1/2 lb unsalted butter
1-1/4 c sugar
6 egg yolks

Steps:

Sift the flour on a table: make a well in the center. Cut butter into small pieces and put into the center of the well. Gradually add sugar and egg yolks working dough with your hands. Work until smooth. Butter a 9" cake pan. Put the dough in the pan, smoothing with your floured hand. Brush the flattened top of the cake with egg yolk and make a lattice design with the back of a fork. Bake in a preheated 400 degree oven for 15 minutes. Reduce the temperature to 350 degrees and bake 35 minutes more or until done. Let it rest, then unmold on a rack. Serve with assorted fresh berries.

CLASSIC BRETON BUTTER CAKE

Classic Breton Butter Cake image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 1 9-inch cake

Number Of Ingredients 7

Ingredients

2 sticks (1 cup) unsalted butter, room temperature, cut into small pieces, plus more for pan
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large whole egg, lightly beaten, plus 4 large egg yolks
1 cup sugar

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.

BRETON BUTTER CAKE

Breton Butter Cake image

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

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
Strawberry Compote

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.

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